Butterscotch mascarpone French toast

Butterscotch Mascarpone French toast Easy Food
Serves 4-6
For the butterscotch sauce:
60g butter, plus extra for cooking
100g dark brown sugar
1 tsp sea salt
120ml double cream
1 tsp vanilla extract
220g mascarpone, at room temperature

For the French toast:
60g walnuts, roughly chopped
1 tbsp maple syrup, plus more for serving
1 tbsp brown sugar
1pinch of sea salt
8slices of white bread, day-old, thickly sliced
6 eggs
2 tsp milk
2 tsp cinnamon
1 tbsp vanilla extract
  1. Melt the butter for the butterscotch sauce in a saucepan over a medium heat. Stir in the brown sugar, salt and cream until smooth. Bring the mixture to a boil for 4-5 minutes.
  2. Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a bowl to cool slightly.
  3. Use an electric whisk to beat in the mascarpone until combined.
  4. Preheat the oven to 120˚C/100˚C/ fan/gas mark ½. Arrange the walnuts in a single layer on a baking tray and toss with the syrup, brown sugar and salt until evenly coated. Bake for 5-7 minutes, or until the walnuts are a deep brown colour.
  5. In a large shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Soak the bread in the mixture for 1-2 minutes per side.
  6. Heat a large frying pan over a medium heat and add some butter. When begins to foam, add the bread slices in batches and cook for three minutes per side, or until golden. Continue with the remaining slices of bread.
  7. Spread each slice of warm French toast with some of the butterscotch mixture so it melts. Top with walnuts and a drizzle of maple syrup to serve.

Per Serving 490kcals, 35.2g fat (17.2g saturated), 31.2g carbs (22.1g sugars), 13.7g protein, 1.4g fibre, 0.587g sodium