French Toastwith Caramelized Figs

1. In a large mixing bowl, whisk together the 3 egg yolks and 0.5 cup of sugar until the mixture is pale and slightly thickened.

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

3. Slowly stream the hot cream mixture into the egg‑yolk mixture while whisking constantly to temper the eggs; continue whisking until the custard is smooth and has cooled to room temperature.

4. Slice the brioche or challah into 4 thick 1‑2‑inch slices; set aside on a plate.

5. Prepare the caramelized figs: toss the halved figs with a light coating of sugar (to taste).

6. Heat a non‑stick skillet over medium‑low heat for 3–4 minutes, then add the sugared figs cut side down; cook 4–5 minutes until the figs are golden and caramelized, then transfer to a plate.

7. In a separate bowl, combine 0.5 cup mascarpone, 3 tbsp sugar, and 2 tsp vanilla bean paste; whisk with an electric mixer on medium‑high speed for about 3 minutes, or until stiff peaks form.

8. Heat a clean skillet over medium‑low heat and melt 2 tbsp butter, swirling to coat the surface.

9. Dip each bread slice into the custard, allowing it to soak for roughly 2 minutes per side so the bread absorbs the custard without falling apart.

10. Place the soaked slices in the buttered skillet; cook 1 minute on the first side, then flip and cook another minute, continuing to flip every minute until both sides are golden brown and the toast springs back when pressed (about 5–6 minutes total).

11. Transfer the cooked French toast to a serving platter.

12. Top each slice with a generous dollop of the whipped mascarpone, followed by a few caramelized fig halves.

13. Drizzle real maple syrup over the entire dish and serve immediately while warm.