Vanilla Cream stuffed French toast

Vanilla Cream stuffed French toast

Created by Tinee Suntivatana, Head Chef, Humble Rays





For 1 people

  • 1 Piece of Brioche bread sliced 1 inch thick
  • 100 grams Mascarpone cheese
  • 50 grams Cream cheese at room temperature
  • 1 teaspoon(s) Vanilla bean paste
  • 2 tablespoon(s) Caster sugar
  • 3 Whole eggs
  • 50 mL Milk
  • 2 tablespoon(s) Unsalted Butter for frying
  • 1 handful(s) Seasonal fruits to serve
  • 1 handful(s) Flowerdale Farm Confetti Petal Mix
  • 4 pinch(es) Flowerdale Farm Micogreen Lemon Balm
  • 2 tablespoon(s) Ice cream to serve
  • 1 dash(es) Maple syrup to serve
  • 1 dash(es) Coulis *optional to serve

Adjust Quantity


  1. Vanilla Cream: Whip cream cheese, mascarpone cheese, vanilla paste and caster sugar into a mixing bowl until softened and fluffy. Scoop the vanilla cream into a piping bag and pipe into the brioche bread.
  2. Egg Wash: Beat eggs and milk together. Dip stuffed brioche into egg wash on both sides.
  3. To Serve: Fry brioche with butter on both sides. Garnish with seasonal fruits, Flowerdale Farm Confetti Petals and Microgreen Lemon Balm. Serve with ice cream, maple syrup and coulis if desired.