PINCH OF FRENCH TOAST 🍞 with mixed berry & rhubarb compote infused with mint and topped with whipped mascarpone ❤️ Gorgeous table linen is @jessica_nguyen_ x @kipandco 🔥 Serves: 2-3 Time: 25 mins Level: easy like a Sunday morn INGREDIENTS 4 Brioche or white bread, thickly sliced 2 large free range 2 tsp vanilla essence 1 tsp ground cinnamon 1/2 cup milk 1 tbsp butter BERRY, RHUBARB, MINT COMPOTE 2 cup frozen mixed berries 1 cup Rhubarb stalks, chopped 1 tbsp water 1 tbsp sugar Juice of 1/2 a lemon 3 mint leaves, sliced 1/2 cup marscapone, whipped Icing sugar for dusting Method 1. Start off by making the compote. Add berries, rhubarb, sugar and water to a medium sized pot. Heat over a medium-high heat until simmering, then reduce and continue cooking for 10 mins, stirring occasionally. Add mint leaves and lemon and continue cooking for 5 minutes until rhubarb is soft and liquid has reduced. Set aside to cool. 2. In a large bowl, whisk egg, milk, vanilla and cinnamon until evenly combined. Dip brioche in custard mix on both sides for 2-3 seconds until evenly coated but not too soft. Transfer to a plate. 3. Heat a large nonstick pan over a medium-high heat. Add butter until melted and bubbly. Carefully add brioche and cook for 2-3 minutes on both sides until evenly golden and caramelised. 4. Transfer to your serving plate, top with whipped mascarpone and compote. Dust with icing sugar and garnish with fresh mint leaves! #frenchtoast #brioche #compote #berrycompote #breaky #breakfastideas #toast #marscapone #winterwarmer #winterbreaky #wfh #melbourne #easyfood #boujee #schnuazer #recipe #fyp #explore #recipeideas #weekdayrecipe #dietitian #nutritionists #toastrecipe #easycooking #tablescapes #gingham