Apple Cinnamon French Toast

For the syrup, combine 3/4 cup water and 1 cup dark brown sugar in a medium saucepan.

Bring the mixture to a boil over high heat and cook for 8–10 minutes, or until reduced to approximately 1 cup.

Remove the syrup from the heat and whisk in 2 tablespoons heavy whipping cream and 1/2 teaspoon ground cinnamon. Set aside and keep warm.

Cut the 8 slices apple cinnamon bread to approximately 3/4-inch thickness if needed. Raisin bread or another preferred bread may be substituted.

In a medium bowl, whisk the 4 eggs until combined.

Add 3/4 cup heavy whipping cream, 1/2 cup whole milk, 2 tablespoons powdered sugar, a pinch of salt, and optional 1 tablespoon vanilla, rum, or brandy. Whisk until smooth.

Melt 1 tablespoon butter on a large nonstick griddle or skillet over medium heat.

Dip the bread slices into the egg mixture, turning them so both sides absorb the custard mixture.

Cook the soaked bread on the hot griddle until golden brown on both sides, adding the remaining butter as needed for subsequent batches.

Transfer the French toast to serving plates and place a dollop of mascarpone on top of each serving.

Dust with powdered sugar, if desired, then spoon the warm cinnamon syrup over and around the French toast.

Serve immediately with fresh berries, if desired.