Recipe courtesy of Frencheeze

The Good Morning

  • Level: Intermediate
  • Total: 1 hr 50 min (includes soaking time)
  • Active: 50 min
  • Yield: 4 servings
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1 pint strawberries, halved

1 cup grade B maple sugar 

French Toast:

4 large eggs

2/3 cup milk 

2 teaspoons ground cinnamon 

2 teaspoons freshly grated orange zest, optional 

1/4 cup orange liqueur, such as Triple Sec, optional 

8 thick slices 2-day-old bread, better if slightly stale 

Butter or vegetable oil, for cooking 

1 cup chocolate-hazelnut spread, such as Nutella 

2 cups marscapone 

3 tablespoons demerara sugar, such as Sugar in the Raw 

Maple syrup, for serving


Special equipment:
a kitchen torch
  1. For the strawberries: Combine the strawberries with the grade B maple syrup and 1/4 cup warm water in a bowl. Let soak at least 1 hour or up to overnight.
  2. For the French toast: Beat together the eggs, milk and cinnamon in a shallow bowl. Add the orange zest and orange liqueur if using. Whisk until well blended.
  3. Dip each slice of bread in the egg mixture, allowing the bread to soak up some of the mixture. Melt some butter (or use vegetable oil) in a large skillet over medium-high heat. Add as many slices of bread to the skillet as will fit at one time and fry until brown on both sides, flipping the bread when necessary. Repeat with the remaining bread.
  4. To assemble: Spread the chocolate-hazelnut spread on half the pieces of French toast. Spread the marscapone on the others. Add the strawberries to the chocolate-hazelnut pieces and top with the marscapone pieces to make sandwiches. Sprinkle with the sugar and crystalize the tops with a kitchen torch. Serve with maple syrup.