Tiramisu French Toast

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Are you a tiramisu fan? This is for you! Tiramisu French toast is my kind of comfort food – silky, chocolaty with a bit of coffee, this dish is easy to make and it will make you swoon.

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

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Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

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Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

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So today I’m sharing with you this Tiramisu French Toast recipe. Sometimes I get a little bummed out being the only sweet tooth in the family. Luckily, I was able to convince my husband into a small plate of this French toast, and his reaction brought a big smile to my face. Obviously, this baked French toast can be too much for two people so you can make the recipe in half or simply save it for the next day.

This is one of those special recipes that has me compulsively stealing just ten more bites out of the leftover containers while I’m packing them up to put away in the fridge. Like one bite here because that container is just a little too full, and just onnne more bite on the way to the fridge to make sure the lid will fit, and then pop the corner on the container for just one more little taste once it’s actually in the fridge, and then I better have a few more bites to even out all the containers because we have to be fair…

Pretend like you know what I’m talking about.

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• Author: Linda

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Ingredients

• 1 loaf brioche bread
• 4 large eggs
• 1/4 cup almond milk
• 1 tbs instant coffee powder
• 1/2 tbs cocoa powder
• 1 tbs honey
• 1 tbs Nielsen-Massey vanilla extract
• 4 tbs butter
• 1 cup mascarpone cheese
• maple syrup for serving
• sliced strawberries for serving

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Instructions

1. 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.

 

1. Pre-heat your oven to 375 degrees. Grease a 9 X 5-inch loaf pan with non-stick coating spray and set aside.
2. In a microwave safe bowl, heat the dark chocolate in 20-30 second intervals, stirring between each interval, until the chocolate is melted and smooth. Add the mascarpone cheese and stir until the two are well combined. If it’s difficult to combine, microwave the mixture an additional 20-30 seconds to further soften it. Set aside.
3. In a bowl, whisk together the eggs, whole milk, espresso powder and vanilla extra. Pour the mixture into a shallow pan. Set aside.
4. Slice the challah bread into 1-inch thick slices. Then cut the slices in half. Spread about a tablespoon of the chocolate-mascarpone mixture on half of the slices, then place the other slices on top (like you are making a sandwich). Working with a couple pieces at a time, add the sandwiches to the egg-milk mixture and let them soak for about a minute. Then flip them and let them soak on the second side for another 30-60 seconds. Remove the pieces from the egg-milk mixture and fit them into your prepared baking pan. Continue until your baking pan is full, tucking the pieces in so they fit snuggly. Pour about 1/4 cup of the remaining egg-milk mixture over top of the slices. Discard the remaining egg-milk mixture.
5. Transfer the baking pan to your pre-heated oven and bake for 28-30 minutes. The top should be browned in some places and the edges should be bubbling. Remove from the oven and set aside to rest for about 5 minutes. Dust with cocoa powder and confectioner’s sugar before serving. This French toast is also great served with a side of fresh berries, whipped cream or maple syrup.
6. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

http://www.floatingkitchen.net/baked-tiramisu-french-toast/

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.