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Tiramisu-Inspired French Toast Recipe for Coffee Lovers

I have very important news.

I bought some bread. It wasn’t whole wheat — it was delicious, fluffy, soft and pillow-like.

Then I picked up some cheese. Not just any cheese: mascarpone. A word I can never quite spell or say correctly.

And for the grand finale, I added butter. Sweet cream butter.

Butter.

I remember walking into the kitchen about twenty years ago to find my brother sitting on the table, eating butter by the fingerful. True story.

Butter is basically my guiding principle.

And it’s also what this French toast bathed in last week.

Now that is a bath I’d happily take myself.

You might not expect such a decadent breakfast on a Monday, but this is one of those mornings worth changing your plans for. Head to the store if you must — make this today. It’s a must.

This is simple, build-it-yourself French toast: soak, fry, spread, fork. No rules, no fuss. Just deliciousness. No excuses.

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Tiramisu French Toast

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Ingredients

  • 1 loaf challah bread
  • 8 whole eggs
  • 1/4 cup cream
  • 1 tablespoon vanilla extract
  • 1 cup mascarpone cheese
  • 1/2 teaspoon cinnamon
  • 1 tablespoon instant coffee powder
  • 1/2 tablespoon cocoa powder
  • 1/2 tablespoon sugar
  • 1 tablespoon honey
  • 4 tablespoons butter
  • maple syrup for serving
  • sliced strawberries for serving

Instructions

  • Slice the challah into 1-inch thick slices. In a large dish, whisk together the eggs, cream, vanilla, sugar, cinnamon and 1/2 tablespoon instant coffee. Lay the bread in the mixture and soak for about 30 seconds per side.
  • Heat a skillet over medium and add 1 tablespoon butter. Fry the soaked bread until golden brown, flip and cook the other side, adding more butter as needed. Repeat with remaining slices.
  • Combine the mascarpone with honey and the remaining coffee powder, then spread over the warm French toast. Dust with cocoa powder and serve with maple syrup and sliced strawberries.
Course: Breakfast
Cuisine: American

Did you make this recipe?

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I have a feeling Mr. How Sweet will try to argue tonight that cheese isn’t an investment. I won’t listen — and I won’t agree.

 

[P.S. You can find my better-than-crack brownies for a good cause — check the original post for details.]