Lemon Curd and Vanilla French Toast

  • Prep Time
    15 mins
  • Cook Time
    10 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 3 tablespoons mascarpone
  • 2 eggs
  • 1/2 cup light cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon caster sugar
  • 4 slices brioche bread
  • Vanilla sugar, to dust
  • Raspberries, to serve


Step 1
Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Place a Q Ware Large Frying Pan in your barbecue and preheat your barbecue for direct cooking.

Step 2
In a bowl, mix together the lemon curd and mascarpone, set aside. In a separate bowl, mix together the eggs, cream, vanilla extract and caster sugar.

Step 3
Once the barbecue has preheated, adjust the burner control(s) to medium. Spray the frying pan with cooking oil. Dip two slices of the brioche bread into the egg mixture, coat both sides and place the bread into the frying pan. Cook for 2 minutes on the first side. Flip the bread over. With the back of a spoon gently compress one slice of the bread to create a well for the lemon curd, spread the lemon curd mixture onto the slice with the well. Wait 1 minute, then sandwich together with the other slice of bread. Once the bread has cooked, remove the French toast sandwich from the barbecue. Repeat with the remaining two slices of bread.

Step 4
Finish with a dusting of vanilla sugar and serve with the raspberries.