Follow this quick and easy recipe for an indulgent brunchtime treat.


  • 1 tablespoon maple syrup

  • 200g South Cape Mascarpone

  • 12 slices sourdough or Vienna bread

  • 1 cup milk

  • 3 eggs, lightly beaten

  • butter, for cooking

  • 300g raspberries

  • extra maple syrup, for serving

  • toasted flaked almonds, for serving


  • 1.

    Stir maple syrup into South Cape Mascarpone until combined.

  • 2.

    Working two at a time, dip bread into milk, then coat in egg and panfry in butter until golden on both sides.

  • 3.

    For each serving, top two slices of French Toast with raspberries and Maple Mascarpone.

  • 4.

    Drizzle with extra maple syrup and sprinkle with almonds.



• When fresh raspberries are not in season, use frozen raspberries that have been thawed.

• Brioche or panettone can be used instead of sourdough.

• Maple Mascarpone is also delicious dolloped on top of a bowl of mixed berries or summer fruits, like peaches, mango and pineapple.

This recipe is brought to you by South Cape Fine Foods.

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