Tiramisu French Toast- dessert for breakfast

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One day I was sitting down with a cup of coffee and a toast and I suddenly remembered about a recipe my daughter had read about some where, it sounded delicious. I thought why not try it today. I think it was from buzzfeed so not sure but I think it was from soem blog that said,” Peas and carrots’ or some like that.

I am not a coffee drinker but I love coffee flavored sweets for sure. I love coffee cookies, coffee ice-cream, coffee cake, and of course Tiramisu. I also love bringing in coffee flavor into Indian Dessert, a couple of years ago I made ‘Coffee Kalakand’ , a yummy milk based dessert and everyone loved it. It tasted almost like milk fudge.

I love dairy,it is a world known fact :). I love Mascarpone cheese , I love the sweet creamy flavor and the fact that it is not super tart. I like using it in desserts but also stir in soups, spread on my toast.

So going back to my toast and the breakfast I wanted to make. It is a dessert take on a breakfast food. I call it Tiramisu french toast. Can you imagine how happy and bright the day would be if you eat this for breakfast? My kids loved it, I loved seeing their happy faces.

It has coffee, mascarpone cheese and it is easy to make, what more can one ask for?

Tiramisu French Toast

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Ingredients:
  • 8 slices thick-cut texas toast (white)
  • 5 eggs
  • 1 cup milk
  • ⅔ cup sugar
  • ¼ cup cocoa powder
  • 1 tsp espresso powder ( or instant coffee) + 1tbsp of espresso
  • 4-6 oz mascarpone cheese

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to serve ( all optional):
  • Powdered sugar
  • Fresh fruit
Method:
  • Mix together the eggs, milk, sugar, cocoa powder, espresso and espresso powder. I like to mix the cocoa first with about 1/4 cup of milk into a paste and then add rest of the ingredients.

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  • Using a paring knife, carefully cut a pocket into the bread, It is ok if you poke the knife through, remember the whole thing will get dipped in the egg mixture. I found it helpful to put the slice on the counter as it make it easy to make a pocket with a flat knife on the counter.

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  • Gently spoon in 1-1.5 tbsp of mascarpone. It is important that the cheese is at room temperature,it helps spoon easy.

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  • Pour some of the egg mixture in a shallow bowl.
  • Dip the bread in the cocoa/egg mixture, allowing it to absorb for about 15 seconds per side. I feel if you keep it longer, the french toast gets very mushy.

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  • Heat an omelet pan  over medium heat, and cook the toast for about 3 minutes, flipping and cooking for another 2-3 minutes. The bread will stiffen slightly when it is ready to flip.

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  • Sprinkle with powdered sugar and serve with fresh raspberries and toasted hazelnuts.
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3 responses »

  1. Pingback: Coffee-Almond biscotti | The Saffron Touch

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