Print

Biscochito French Toast 

Biscochito French Toast another top view
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Biscochito French Toast recipe is entirely inspired by the state cookie of New Mexico, the biscochito (or bizcochito), and more specifically its spice combination of cinnamon, sugar, and ground anise seeds. This is the perfect dish when you’re cooking breakfast or brunch for a crowd.

Ingredients

Units

for the crumble topping:

  • 1/2 c. pecans
  • 2 T. cornmeal (fine or medium grind), corn flour or masa harina
  • 1/2 c. packed brown sugar
  • 2 t. ground cinnamon
  • 3 T. butter, melted

 

for the french toast:

  • 2 T. butter, softened
  • 8 large eggs
  • 2 c. whole milk
  • 2 T. maple syrup
  • 1 T. vanilla bean paste or extract
  • pinch of salt
  • 1 t. ground anise seeds
  • 1 loaf challah bread, cut into 1-inch slices

 

for the mascarpone:

  • 8 oz. mascarpone cheese
  • 1/4 c. powdered sugar
  • 1–2 t. New Mexico red chile powder, depending on the heat
  • 2 t. Vanilla bean paste or extract

 

for serving:

  • Maple syrup with a few nubs of butter melted in a saucepan

Instructions

Preheat the oven to 375 F. Rub softened butter all over the bottom and sides of a large cast iron pan or 9×13 baking dish. First, make the crumble topping: In a small bowl, stir together the pecans, corn flour, brown sugar, cinnamon, and melted butter. Sprinkle half of the crumble topping across the bottom of your prepared pan. Reserve the rest.

Biscochito French Toast Prep
Prepping the crumble into the buttered pan

Now, prepare the egg mixture: In a bowl, whisk together the eggs, milk, maple syrup, vanilla, salt, and anise. Soak each slice of bread in the mixture and let it soak for around 15 seconds on each side. Transfer the slices to your buttered pan as you go and layer as you see fit depending on the size and shape of your pan. If there’s any remaining egg, pour it over the bread. Sprinkle the remaining crumble topping over the bread pieces and transfer this to the oven to bake for 45 minutes.

While the French toast is baking, make the mascarpone: whisk together the mascarpone, powdered sugar, red chile powder, and vanilla.

When the french toast comes out of the oven, either dollop the mascarpone over the top and serve family style, or you can cut pieces of the French toast and dollop each piece with the mascarpone. Drizzle with warm buttery maple syrup and enjoy!

Biscochito French Toast pouring maple syrup
Drizzle warm maple syrup over the dish before serving

Find it online: https://highdeserttable.com/biscochito-french-toast/