Tiramisu French Toast.
A dessert-inspired French toast topped with mascarpone, coffee, cocoa, and fresh strawberries.
Servings: 4 servings
Ingredients
- 1 loaf challah bread sliced 1-inch thick
- 8 whole eggs
- 1/4 cup cream
- 1 tablespoon vanilla extract
- 1 cup mascarpone cheese
- 1/2 teaspoon ground cinnamon
- 1 tablespoon instant coffee powder divided (1/2 Tbsp for egg mixture, 1/2 Tbsp for mascarpone)
- 1/2 tablespoon cocoa powder for sprinkling
- 1/2 tablespoon sugar
- 1 tablespoon honey
- 4 tablespoons butter for frying, divided
- maple syrup for serving
- strawberries sliced, for serving
Instructions
- Slice the challah loaf into 1-inch-thick slices and arrange them in a single layer in a large baking dish.
- In a bowl or the baking dish, whisk together the eggs, cream, vanilla extract, sugar, ground cinnamon, and 1/2 tablespoon of the instant coffee powder until well combined.
- Press each slice of bread into the egg mixture and let soak about 30 seconds per side so it absorbs but does not fall apart.
- Heat a skillet over medium heat and add 1 tablespoon of butter. When it foams, add soaked bread slices in a single layer and cook until the bottoms are golden brown, about 2–3 minutes.
- Flip the slices, add more butter as needed (use your judgment), and cook the other side until golden and cooked through. Repeat with remaining slices and butter.
- Stir the remaining 1/2 tablespoon instant coffee powder into the mascarpone with the honey until smooth.
- Spread a thin layer of the mascarpone mixture on warm French toast slices, sprinkle lightly with cocoa powder, and serve with maple syrup and sliced strawberries.
Equipment
- large baking dish
- skillet or frying pan
- Whisk
- Spatula
- Measuring spoons
- measuring cups
Notes
- Soak slices briefly to prevent them from becoming soggy.
- Use medium heat to brown the toast without burning.
- Divide the butter so you can add more as needed while cooking.
- Mascarpone mixture spreads best when toast is warm.