French Toast

French Toast by

Susan Murray


Shopping List

  • Six slices of Pepperidge Farm white bread/ person
  • Mascarpone Cheese
  • Lemon Curd
  • 1 egg/person
  • 1 tbl milk/person
  • 1 tsp sugar/person
  • 1⁄4 tsp vanilla/person
  • Canola Oil
  • Blueberry Compote



  1. Cut slices of bread into rounds. You can use a glass if you don’t have a cookie cutter. Spread thinly with a mixture of mascarpone and lemon curd.
  2. Whisk together eggs, milk sugar and cinnamon.
  3. Soak French toast in egg mixture.
  4. Heat a 1⁄4 inch of canola oil in frying pan over medium heat. Fry French toast sandwiches for a minute or two on each side until golden.
  5. Top with blueberry compote.