- 6 whole eggs
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 8 pieces of thick-cut white bread or sourdough
- 1/2 cup unsalted butter, softened
- 1/2 cup mascarpone cheese, softened
- 1/2 cup confectioner’s sugar
- 1 cup heavy cream
- 1/2 cup fresh strawberries
- 1/2 cup fresh blueberries
- 1 tablespoon fresh orange zest
- Crack eggs, and whisk them together with whole milk, vanilla extract.
- Evenly coat all eight pieces of bread with mixture. All egg/milk mixture should be absorbed when finished.
- Using nonstick griddle, cook each piece of toast approximately 2 minutes on each side or until golden brown. Butter can be used if desired to griddle toast (or omitted).
- Keep French toast warm in oven until all pieces are cooked and ready to be served.
- Combine mascarpone, sugar, and heavy cream until well mixed. Should be the consistency of melted ice cream. Adjust with a few tablespoons of heavy cream if needed.
- Cut French toast pieces in half diagonally, and shingle on large serving platter.
- Sprinkle strawberries and blueberries across the platter of French toast.
- Drizzle mascarpone cream over the platter and top with orange zest.
- Serve immediately.
Cook’s note: Traditional maple syrup can also be available, but not necessary, as the mascarpone cream and fresh berries add sweetness to the dish.
As D23: The Official Disney Fan Club continues to celebrate 65 Years of the Disney Theme Park, we’ll be sharing more delicious recipes from the vault over the next few weeks. Some include:
Stilton Cheesecake at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa
Tuna Burgers at Captain Hook’s Galley at Disneyland Park
Creamy Parmesan Mashed Potatoes at Chef Mickey’s at Disney’s Contemporary Resort
Three Cheese Lobster Macaroni at Lumiere’s and Triton’s Disney Cruise Line
Chocolate Soda at Plaza Restaurant Magic Kingdom Park