Tiramisu French Toast.
I have very important news.
I bought some bread. It was not whole wheat. It was delicious. And fluffy. Soft and pillow-like too.
Then I invested in some cheese. Not just any kind of cheese. Mascarpone cheese. Which I can never spell. Or say.
And for the shocking finale, I picked up some butter. Sweet cream butter.
It’s what I walked into the kitchen some 20 years ago and found my brother eating, fingerful by fingerful, perched on the kitchen table.
It’s what I live and breathe by.
[I say that like you haven’t noticed. ]
And it’s also what this French toast took a bath in last week.
Now that is a bath I’d like to have.
You probably weren’t expecting such a decadent breakfast on a Monday morning. You probably weren’t expecting to have to change your breakfast plans rightthisminute and make a pit stop at the store so you could make this morning treat. Today. Today, I tell you. It is a must.
It’s just your basic build-it-yourself French toast. It’s easy. No rules. No fancy stuff. Soak, fry, spread, fork. In that order.
Tiramisu French Toast
- Sliced one loaf of challah bread into 1-inch thick slices. In a large baking dish, combine eggs, cream, vanilla extract, sugar, cinnamon and 1/2 tablespoon instant coffee powder and whisk together. Lay bread in dish and let soak in the egg mixture for about 30 seconds each side.
- Heat a skillet on medium heat and add 1 tablespoon of butter. Add french toast and fry until golden brown. Flip (adding more butter if needed, use your judgement) and fry on other side. Repeat with remaining slices of bread and tablespoons of butter.
- Mix mascarpone cheese with honey and remaining coffee powder and spread on french toast slices while warm. Sprinkle with cocoa powder and serve with syrup and strawberries.
I have an inkling that tonight Mr. How Sweet is going to sit down and attempt to educate me on why cheese is not an investment. I will not listen. Nor will I agree.
[P.S. You can get some of my better-than-crack brownies here for a good cause!]