Name: Tiramisù French Toast
Cook time: 2400 s
Total time: 2400 s
Yield: 4 French toasts
Ingredients: For the French toast:; 4 slices of challah; 150 gr milk; 50 gr sugar; 1 pasture raised egg; 1 shot of espresso; 1 tsp of vanilla paste; For the cream; 2 egg yolks; 50 gr sugar; 227 gr mascarpone; 25 gr heavy cream; For serving:; Cocoa powder

BENGINGI

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Tiramisù French Toast

cook:

40 min

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(2)

Everyone enjoys tiramisu, and everyone loves French toast. But have you ever considered combining the two? Tiramisu French toast is a revelation and one of the most delicious breakfasts I've enjoyed in a long time. It's surprising that I didn't think of it earlier. I developed this recipe with my dear Italian friend, Ruben, who recently visited NYC. This recipe is incredibly easy and quick to make, and I'm confident your family will adore it. It's also an excellent way to repurpose day-old challah or bread. Instead of the labor-intensive process of making tiramisu from scratch, this recipe streamlines it. We replace ladyfingers with challah, dipping it into a classic French toast mixture infused with a shot of espresso. After cooking the French toast, we crown it with a luscious tiramisu cream based on mascarpone. To complete the full tiramisu experience, we generously dust it with cocoa powder. Believe me, you'll want to treat your family to this culinary delight as soon as possible. It's bound to become your go-to weekend breakfast!

4 French toasts

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Ingredients

For the French toast:

4 slices of challah

150 gr milk

50 gr sugar

1 pasture raised egg

1 shot of espresso

1 tsp of vanilla paste

For the cream

2 egg yolks

50 gr sugar

227 gr mascarpone

25 gr heavy cream

For serving:

Cocoa powder

Directions

Step 1

Start with the cream: In a stand mixer with a whip attachment, add the egg yolks and the sugar. Whip on high speed until the mixture is light in color and a bit foamy.

2 egg yolks

50 gr sugar

Step 2

Add the mascarpone and the heavy cream, and keep whipping on high speed until you achieve soft peaks. Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes (up to 1 day).

25 gr heavy cream

227 gr mascarpone

Step 3

In the meantime, prepare the French toast mix: In a bowl mix the milk, sugar, egg and vanilla. Add the shot of espresso and whisk until combine.

150 gr milk

50 gr sugar

1 pasture raised egg

1 tsp of vanilla paste

1 shot of espresso

Step 4

Lightly butter a pan and heat over medium heat.

Step 5

Slice your challah bread into thick pieces dunk them in the French toast mixture, soaking both sides.

4 slices of challah

Step 6

Transfer the soaked challah to the pan and cook for 2-3 minutes on each side or until dark golden. Repeat with the rest of the challah slices.

Step 7

Remove from the pan and place on the plate. Let it cool to room temperature for about 10-15 minutes (otherwise it will melt down the cream we are going to put on top).

Step 8

Remove cream mix from the fridge and scoop 3 tbsp on top of your French toast. Decorate with cocoa powder on top.

Cocoa powder

Step 9

YASSS!

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