Ingredients
4 oz. mascarpone cheese
2 oz. cream cheese, softened
1/4 c. confectioners’ sugar
1 loaf brioche, cut into 1 1/2"-thick slices (preferably day-old)
4 large eggs
1 1/2 c. whole milk
1/2 c. heavy cream
1/4 c. granulated sugar
2 tsp. instant espresso
1 tsp. pure vanilla extract
2 tbsp. (or more) unsalted butter
Unsweetened cocoa powder and maple syrup, for serving
Preparation
Step 1In a medium bowl, using a rubber spatula, stir mascarpone, cream cheese, and confectioners’ sugar until smooth. Transfer to a piping bag fitted with a medium round tip or a zip-top bag with the corner cut off. Step 2Using a paring knife, cut a 2"-wide slit into bottom of each slice of bread, inserting knife about the length of the blade but being careful to not cut through to the other side. Pipe mascarpone filling into slits. Step 3In a large bowl, whisk eggs, milk, cream, granulated sugar, espresso, and vanilla. Dip stuffed bread into egg mixture and let soak about 10 seconds on each side. Step 4In a large skillet over medium heat, melt butter until foamy. Working in batches, cook bread, turning once, until golden brown, about 3 minutes per side. Repeat with remaining bread, adjusting heat and adding more butter as needed. Step 5Arrange French toast on a platter. Dust with cocoa powder and serve with maple syrup alongside.
Have you made this yet? Let us know how it went in the comments below!
