French Toastwith Caramelized Figs

1. In a large mixing bowl whisk together the 3 egg yolks and ½ cup sugar until the mixture is pale and slightly thickened.

2. In a saucepan combine the 2 cups whole milk, 1 cup heavy cream, the cinnamon stick, and 1 tbsp vanilla bean paste; heat over medium‑low until the liquid reaches about 160°F (160°F), then remove from heat.

3. Slowly drizzle the hot cream mixture into the egg‑sugar bowl while whisking constantly to temper the yolks, creating a smooth custard.

4. Transfer the custard to a clean container, cover, and let it cool completely at room temperature, then refrigerate for at least 10 minutes.

5. While the custard cools, halve the figs and toss them lightly with a sprinkle of sugar for caramelizing.

6. Heat a non‑stick skillet over medium‑low heat, add a thin layer of butter, and place the fig halves cut side down; cook 3–4 minutes until they begin to soften, then continue cooking another 4–5 minutes until a deep caramel glaze forms. Remove and set aside.

7. In a separate bowl combine ½ cup mascarpone, 3 tbsp sugar, and 2 tsp vanilla bean paste; whisk until the mixture holds stiff peaks, about 3 minutes. Keep chilled.

8. Preheat a large skillet or griddle over medium‑low heat and add a few tablespoons of butter, allowing it to melt and coat the surface.

9. Dip each thick slice of brioche or challah (1–2 slices per serving) into the cooled custard, letting it soak for roughly 2 minutes per side so the bread absorbs the custard without falling apart.

10. Place the soaked bread onto the hot skillet; cook 1 minute per side, flipping frequently, for a total of 5–6 minutes until the exterior is golden brown and the interior is springy when pressed.

11. Transfer the French toast to serving plates, top each piece with a generous dollop of the whipped mascarpone, arrange caramelized fig halves on top, and finish with a drizzle of real maple syrup.

12. Serve immediately while warm, optionally dusting with a pinch of extra cinnamon or powdered sugar.