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Start to finish: 15 minutes
Impresses: 1
Ingredients
For the French toast:
2 tablespoons mascarpone cheese
1 tablespoon lemon curd
2 slices brioche bread
1 egg
2 tablespoons half and half
¼ teaspoon ground cinnamon
½ cup cornflakes, crushed
For the topping:
¼ cup heavy whipping cream, very cold
1 tablespoon maple syrup
½ teaspoon lemon zest
Fresh raspberries, optional
Method
For the French toast:
In a small bowl, combine the mascarpone cheese and lemon curd. Spread the mixture onto 1 slice of brioche bread and top with the other piece to make a sandwich.
In a shallow dish, whisk together egg, half and half and ground cinnamon. In another shallow dish, pour in crushed cornflakes. Dip brioche bread in egg mixture and then in crushed cornflakes to coat.
Heat air fryer to 400 F. Once preheated, spritz the air fryer with cooking spray and place the coated French toast on the cooking rack. (If you are making more than 1 serving, make sure to lay in an even layer without touching.)
Air fry for 6 minutes before flipping and air frying a remaining 3–4 minutes, or until golden brown.
Remove and top as desired. Enjoy immediately.
For the topping:
In a metal bowl, beat together heavy whipping cream, maple syrup and lemon zest until soft peaks form.
Use as a topping on finished French toast, along with fresh raspberries, if using.
Notes: You can easily multiply the recipe based on how many servings you need. Keep the cooked French toast on a baking sheet topped with a cooling rack in a 250 F oven until ready to serve.
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