Brioche french toast mascarpone and pomegranate

Brioche french toast mascarpone and pomegranate. Photo / Babiche Martens

Serves 4

4 thick slices of brioche
2 eggs
1 cup milk
2 Tbs cream
1 Tbs brown sugar
1/2 tsp vanilla extract
Butter
Mascarpone
Pomegranate seeds
icing sugar

1. Cut the brioche into rounds using a cutter. Whisk the eggs, milk, cream, sugar and vanilla together.

2. Heat a non stick fry pan, add 1/2 a tablespoon of butter and when bubbling dip the brioche into the egg mixture, soak for a moment, then place in the pan. Cook over a medium heat for 2 minutes or until golden then turn over and repeat.

3. Serve hot with spoonfuls of mascarpone, pomegranate seeds and a dusting of icing sugar.