Doorstop French Toast Stack
Turn your French toast into a full-on dessert with this indulgent Raspberry Cheesecake Doorstop Stack. Thick, golden slices of brioche are layered with silky cheesecake cream and finished with a generous spoon of St Dalfour Raspberry & Pomegranate fruit spread. It’s rich, fruity, and guaranteed to impress.
KEY DETAILS
Cook Time: 10 Mins
Total Time: 25 mins
Special Equipment: frying pan, Large whisk/electric whisk
INGREDIENTS
French Toast Ingredients
1 egg
1/2tsp ground cinnamon
1tbsp caster sugar
1/2 cup of double cream
1tsp vanilla extract
Additional ingredients:
Maple syrup
Icing sugar
Pomegranate seeds
Whole raspberries
Butter for the pan
St.Dalfour Raspberry and Pomegranate fruit spread
Cheesecake Cream ingredients:
160g Marscapone cheese
1/3 cup of double cream
1/3 cup of icing sugar
2tsp vanilla extract
DIRECTIONS
Add your mascarpone to your clean mixing bowl, Using an electric mixer, whisk your Marscapone until smooth.
Then add the double cream and whisk again for 1-2 minutes on a medium to high speed.
Add the icing sugar and vanilla extract and whisk until it begins to thicken.
In a large bowl, hand whisk the double cream, cinnamon, egg, caster sugar and vanilla extract until well combined.
Grab your frying pan and Heat up with 1tsp of butter over a medium-high heat.
Cut your bread into a large doorstop wedge and quickly dab each side/edge into the mixture.
Add your French toast to the frying pan and cook for a few minutes on each side and then each edge until completely golden brown.
Add to a plate, pipe on your Marscapone cream and add another layer of french toast, more mascarpone and then your final slice of french toast
Top with more cheesecake cream, whole raspberries, pomegranate seeds and drizzle with your St Dalfour raspberry and pomegranate fruit spread.
Add maple syrup & icing sugar for the extra appeal!
