Tiramisu French Toast
April 22, 2011 § 4 Comments
Before finals, the law school professors serve the students a “not-quite-midnight breakfast”. Pancakes, bacon, eggs, fruit trays, biscuits and gravy. All dished up by our profs at about 9 pm on the last day of class. Its a wink-and-a-nudge to the fact that we’re in for numerous sleepless nights over the next couple of weeks.
So for my traditional sunday night dinner with the boys (my Law School Family), I decided we should do our own, even better, breakfast for dinner. The week before, I had made a tiramisu tart. Surprisingly, the boys informed me that they loved tiramisu. Which was good news because I had leftover mascarpone cheese. Lots of it.
Note: Even after this meal, I still have leftover mascarpone cheese. I should never shop with out a list. I overestimate everything.
Then I found a recipe for Tiramisu French Toast. Problem solved…partially. Gooey, sweet, luscious. With Coffee. Perfect, pre-finals indulgence.
The recipe called for instant coffee powder. But I has espresso powder on hand from the Tiramisu tart. And I had some Kahlua. Yeah…I did that. Mmmmm Kahlua. Liquor and coffee. Two of my favorite things. Bottled together. I mixed them in all of their goodness with the honey and mascarpone cheese.
Hello, delicious, creamy, perfection. How nice of you to join us for dinner.
We rounded out the meal with some brown sugar baked bacon (which Rachel Ray once taught me all about), some scrambled eggs with a little gruyere cheese shaved on top, and some smoky sweet potato homefries (recipe to come later).
Oh…and Mimosas. Don’t forget the mimosas. Just one more way our dinner was better than the one the school serves.
Tiramisu French Toast
Recipe adapted from: How Sweet It Is
1 Loaf Challah Bread
8 Large Eggs
1/4 Cup Heavy Cream
1 Tblsp Vanilla Extract
1/2 Tsp Cinnamon
1 Tblsp Instant Espresso Powder (divided)
1/2 Tblsp Sugar
1 Cup Mascarpone Cheese
1 Tblsp Honey
1 Tblsp Kahlua
Butter for griddle
1/2 Tblsp Cocoa Powder
Maple Syrup for Serving
1. Dissolve 1/2 tblsp espresso powder in 1 tblsp Kahlua. Microwave for about 10 seconds if needed to help dissolve. In separate bowl, mix mascarpone cheese, honey, and dissolved espresso powder and Kahlua. Set aside.
2. Whisk eggs, heavy cream, 1/2 Tblsp Espresso Powder, and sugar in a large bowl. Then transfer to baking dish to dredge the bread.
3. Preheat griddle or pan to medium to medium high heat.
4. Slice Challah bread in 1/2 inch slices.
5. Melt about a tablespoon of butter on griddle or pan.
5. Place challah slices in egg bath and let soak each side for about 30 seconds. Once coated, place on griddle. Let cook for about 1 minute (or until slightly browned) on each side.
6. Let the coated and cooked bread cool for about 1 minute before coating with the mascarpone mixture (it’ll melt if you put it on to early, but you still want nice warm french toast). Dust with cocoa powder. Drizzle with syrup and serve.
*This was my first “food photography” experiment. Hopefully you’ll see my skills progress infinitely as I post more recipes. Thanks for bearing with me.