Adam Liaw’s honey French toast with mascarpone cream

French toast isn’t just for breakfast, it also makes a wonderful dessert.

Beat the eggs with the milk, vanilla and cinnamon. Add the brioche to the egg mixture and turn to coat. Allow to soak for at least 15 minutes.

Make the mascarpone cream by combining the cream and icing sugar and whipping to soft peaks. Add the mascarpone and whisk. Chill.

Heat a frying pan over low-medium heat, add the butter and fry the brioche for about 4 minutes per side until golden brown. To serve, top the toast with the cream and drizzle with honey.

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