BRIOCHE FRENCH TOAST BITES
Makes: 4 servings

● 5 thick slices of slightly stale brioche (1″ thick)
● 3 large eggs
● ⅓ cup heavy cream
● Pinch of salt
● ⅓ cup white sugar
● 1 tsp cinnamon powder
● 4 tbsp butter, separated

Cut the crust off the bread, then cut each piece into 9 equal cubes. Whisk the eggs, milk and salt in a medium bowl. Combine sugar and cinnamon in a shallow bowl. Melt 1 1/2 tbsp of butter in a pan over medium heat. Don’t let the butter brown. Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture. Place the bread cubes in the pan and use a wooden spoon to “sauté” them until browned on all sides – about 2 to 3 minutes. Remove the bread cubes from the pan straight into the sugar mixture. Toss to coat. Repeat with remaining bread cubes.

MAPLE PECAN SYRUP
Makes 2 cups

● 1 cup slightly crushed pecans
● 2 cups pure maple syrup

Combine the pecans and maple syrup. Can be warmed on low heat in saucepan and served with pancakes, french toast, waffles, etc.

WHIPPED MASCARPONE
Makes 1 cup

● ½ cup (4 oz) mascarpone
● ½ cup plus 2 tbsp cold heavy cream or whipping cream
● 1 tbsp maple syrup, or honey (more to your taste)
● ½ tsp vanilla paste, or pure extract
● 1 pinch salt

In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sweetener, vanilla, and salt. Whip on high until soft peaks form, 1-2 minutes. Use right away, or cover and refrigerate for up to 2 days. If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.