French Toast with Jam and Mascarpone Cream

French Toast
• 4 slices of bread, preferably white bread or brioche
• 1 egg 50 ml milk
• 2 tsp sugar
•  ½ tsp ground cinnamon
•  ½ tsp ground cardamom 
• 25 g butter Jam, such as NV Strawberry & Champagne or Raspberry Chilli

Mascarpone Cream
• 100 ml mascarpone
• 100 ml Greek yoghurt
• Seeds from ½ vanilla pod
• 1–2 tbsp NV Vanilla Syrup, for taste.

Whisk together the egg, milk, sugar, cinnamon, and cardamom in a shallow bowl.

Dip the bread slices into the mixture, ensuring they are coated on both sides.

Melt the butter in a frying pan over medium-high heat and cook the bread for a few minutes on each side until golden brown and crisp.

Split the vanilla pod lengthways and scrape out the seeds. In a bowl, combine the mascarpone, Greek yoghurt, vanilla seeds, and Nicolas Vahé Vanilla Syrup until smooth and creamy.

Serve the warm French toast with a generous spoonful of mascarpone cream and a spoonful of jam on the side.

Finish with an extra drizzle of Nicolas Vahé Vanilla Syrup, if desired.