If you love breakfast you must come for weekend brunch at the Tomato. Dave Gibbs’ Blackberry French Toast with caramelized apples is enough to get anyone to wake up early. Recipe from As Fresh as it Gets, courtesy of Arsenal Pulp Press.
To make blackberry mascarpone: mix the cheese (be sure it’s at room temperature) and 3 tbsp sugar. Fold in the blackberries and set aside.
To caramelize apples: in a small frying pan on low heat sauté the apples, 2 tbsp sugar, and cinnamon in butter until apples are tender, about 5 to 6 minutes. The sugar will caramelize to a light golden brown. Remove from heat and set aside.
In a medium bowl, beat the eggs, 1 tbsp sugar, vanilla, cinnamon, and nutmeg.
Slice each piece of sourdough bread down the center to make a pocket. (Do not cut all the way through.)
Place 1/4 of the mascarpone mixture inside each bread pocket.
Dip both sides of the bread into the egg mixture.
In non-stick frying pan on medium heat, fry the bread on both sides until golden brown, about 3 to 4 minutes each side.
Top with the caramelized apples.
Note: You can prepare the French toast up to and including dipping in the egg mixture. Place in the refrigerator until