Brioche French Toast With Mascarpone Cream

• FOR THE BERRIES:
• 1 cup Sliced Strawberries
• 2 teaspoons Granulated Sugar (or To Taste)
• 1 teaspoon Lemon Juice (or To Taste)
• 1 pinch Salt
• FOR THE FILLING:
• 4 ounces, weight Mascarpone Cheese, Cold From Fridge
• 1/4 cups Heavy Cream, Cold From Fridge
• 1/4 cups Powdered Sugar
• 1/4 teaspoons Lemon Zest
• 1/4 teaspoons Vanilla Bean Paste Or Extract
• 1 pinch Salt
• FOR THE FRENCH TOAST:
• 4 whole Large Eggs
• 1/2 cups Heavy Cream Or Milk
• 1 dash Vanilla Extract
• 1 pinch Cinnamon
• 1 pinch Salt
• 2 Tablespoons Butter
• 8 slices (2/3 Inch Thick) Brioche Or Challah Bread, Preferably Day Old
• Maple Syrup, To Serve (optional)

1. Stir together strawberries, sugar, lemon juice and salt. Set aside until ready to use.
2. For the filling, add mascarpone and cream to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed several minutes until whipped and fluffy. Add remaining ingredients and mix over medium-low to medium speed until well incorporated. Refrigerate until ready to use.
3. Warm a large nonstick pan over medium heat. Whisk eggs, cream, vanilla, cinnamon and salt in a wide low bowl.
4. Coat pan with butter. Dip bread in custard mixture to coat, allowing excess to drip off. Add to pan and cook for 2-3 minutes on first side and 1-2 minutes on second side, or until golden brown. Cook in batches, as needed.
5. Top French toast with mascarpone cream, berries and maple syrup, if desired. Serve and enjoy.

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Taken from tastykitchen.com/recipes/breakfastbrunch/brioche-french-toast-with-mascarpone-cream/ (may not work)