Mascarpone French Toast with Warm Blackberry Syrup

For guests of Sealegs Kayaking Adventures of Vancouver Island, B.C., the morning often starts with this decadent twist on French toast. 35 minutes in camp
By / Photography By Camp Sunset | November 20, 2016


Whisk together egg, milk, sugar, cinnamon, and 1/2 teaspoon vanilla in a large bowl.

In another bowl, stir together mascarpone, remaining 1 teaspoon vanilla, and the liqueur. Spread mascarpone mixture over 4 bread slices; top with remaining slices.

Cook maple syrup and berries in a small covered saucepan over medium-high heat on a camp stove until berries start to break down, 5 to 10 minutes. Remove from heat.

Heat a large heavy frying pan or 2 smaller ones over medium-high heat; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.

PER SERVING (WITHOUT BACON) 1,215 Cal., 65% (792 Cal.) from fat; 26 g protein; 88 g fat (47 g sat.); 86 g carbo (7.5 g fiber); 705 mg sodium; 281 mg chol. V (without bacon)



  • 1 large egg
  • ½ cup milk
  • ¼ cup sugar
  • 2 teaspoons cinnamon
  • 1½ teaspoons vanilla extract, divided
  • 1½ cups cold mascarpone cheese
  • 2 tablespoons blackberry liqueur
  • 8 thick (¾ inch) slices day-old wide French bread, such as bâtard
  • ¼ cup maple syrup
  • 2½ cups blackberries
  • 2 tablespoons salted butter
  • Cooked bacon
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