Brioche french toast mascarpone and pomegranate
Pretty and decadent, this is the perfect Valentine's Day brunch.
- Cut the brioche into rounds using a cutter. Whisk the eggs, milk, cream, sugar and vanilla together.
- Heat a non stick fry pan, add ½ Tbsp 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.
- Serve hot with spoonfuls of mascarpone, pomegranate seeds and a dusting of icing sugar.