Brandy Brioche French Toast With Espresso Mascarpone

Espresso Marscapone: In a medium bowl, combine the mascarpone, maple syrup, and salt and whisk until fully combined.

In a small bowl, whisk the instant espresso powder with the warm water until fully dissolved. Add to the mascarpone mixture and whisk until fully combined and an even, light-tan color. Refrigerate until ready to use.

About 1 hour before serving, remove the French toast from the refrigerator and let it come to room temperature. Set the oven to 200°F (100°C) to keep the French toast warm.

Heat 1 tablespoon of the sunflower oil in a large nonstick skillet over medium heat. When the oil is shimmering, reduce the heat to medium-low and add 2 slices of brioche. Place a heavy saucepan directly on top of the brioche to press it into the skillet. Cook until golden brown on the bottom, about 6 minutes, then flip over the slices and cook the other side the same way until golden brown all over, 6 minutes more. Keep the French toast warmin the oven while you continue cooking, using1 tablespoon of sunflower oil for each batch.

To Serve: Arrange each slice of French toast on a plate and generously dollop with the espresso mascarpone. If desired, sprinkle with banana slices and finely ground coffee. Serve with warm maple syrup.

Tip: In lieu of instant espresso powder, you can use regular instant coffee, preferably a dark roast, but you’ll need to add a little extra to approximate the rich, roasted flavor of espresso.Store the espresso mascarpone refrigerated in an airtight container for up to 5 days.