CARDAMOM BREAD FRENCH TOAST WITH
GINGER GLAZED PEACHES AND
WISCONSIN MASCARPONE VANILLA CREAM

FOR THE FRENCH TOAST:
4 eggs
1 cup milk
1 tablespoon cardamom, ground
Butter for cooking
12 slices high quality white bread
FOR GINGER GLAZED PEACHES:
1 cup water
3/4 cup light brown sugar
1 tablespoon fresh ginger, peeled and chopped fine
Butter for cooking
8 peaches, peeled and sliced
FOR THE MASCARPONE VANILLA CREAM:
1 cup (8 ounces) heavy (whipping) cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 (8-ounce) tub Wisconsin Mascarpone cheese at room temperature

TO PREPARE THE FRENCH TOAST:
Combine eggs, milk and cardamom in a bowl large enough to accommodate the bread slices and blend until smooth.

Over medium heat, melt about 1/4 cup butter in 10-12 inch saute pan or skillet.

Dip the bread slices into the egg mixture and fry a few slices 2 to 3 minutes on each side until golden brown. Reserve in a warm place. Repeat the process until all bread is used, adding more butter as necessary. Do not crowd slices.

TO PREPARE THE GINGER GLAZED PEACHES:
Combine the cup of water with the brown sugar and the chopped ginger. Bring to a boil and simmer 5 minutes. Strain the syrup through a wire sieve and reserve. This step may be done in advance.

In a saute pan, melt a small portion of butter to coat the pan bottom and saute the peaches until just warm. Add the reserved ginger syrup and bring to a simmer. Turn off heat and reserve.

TO PREPARE THE MASCARPONE VANILLA CREAM:
In a stainless steel bowl, whip the cream with the tablespoon of sugar and the vanilla extract until it has soft peaks.

Place the Mascarpone cheese in a second bowl and fold in 1/3 of the vanilla cream mixture to blend the cream and the cheese. Add the remaining cream and blend gently again until incorporated. Avoid over mixing. Chill the cream until serving time.

FINAL PRESENTATION:
Cut the reserved French toast slices diagonally and arrange them in the center of 12 individual serving plates. Spoon some of the peach compote on the French toast. Top with the Mascarpone vanilla whipped cream.

Servings: 12
From: Chef Rhys Lewis
Source: Wisconsin Milk Marketing Board, Inc.