Method
1. Cut the loaf into 6cm thick slices and allow to air dry until stale
2. Pre-heat oven - 100°C
3. Add egg, vanilla bean paste, single cream, ground cinnamon and icing sugar to the TM5 bowl
4. Blend until well combined with MC in place 10 sec, speed 8
5. Pour mix into a flat container that will fit one slice of bread into it easily
6. Heat a knob of butter in a frying pan on a medium heat
7. Dip the first slice of bread into the egg mixture, soaking it well and turning it over to soak the other side
8. Transfer bread to frying pan
9. Drain it slightly, and fry in the melted butter until golden and fragrant. Turn over and repeat
10. You can keep the French toast hot in an oven set to 100°C while you repeat with all the slices
11. Add mascarpone cheese, lemon, icing sugar and vanilla bean paste to a clean small bowl
12. Whisk together
13. Refrigerate
14. To plate the dish, dollop the mascarpone mixture onto a slice of french toast
15. Serve hot with the fresh berries and dusted with icing sugar or drizzled with pure maple syrup