40 min

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.

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).

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.

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.

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.

Step 9

YASSS!