We only used the top half of the loaf for our French toast. Use the remaining half if you are making a double batch of mixture, or save for sandwiches.
Tiramisu french toast
Serves 6-8
Ingredients
1 loaf brioche or butter bread
1½ cups (375ml) milk
¼ cup (60ml) strong coffee
4 eggs
¼ cup (50g) brown sugar
1 tsp (5ml) vanilla extract
Cocoa powder, for dusting
For the mascarpone cream
¼ cup (60ml) double cream
1 tub (250g) mascarpone
¼ cup (30g) icing sugar
1 tsp (5ml) vanilla essence
Method
- Preheat oven to 180°C.
- Cut bread loaf in half widthways. Set the bottom section aside for another use.
- Slice top half into 1cm slices (about 11-12), then divide all slices into two.
- In a bowl whisk together milk, cooled coffee, eggs, sugar and vanilla extract.
- Place a round 20cm oven-safe dish on your work surface.
- Dip both sides of each piece of bread into the milk mixture, working quickly to avoid it getting too soggy.
- Arrange slices in your dish and pour excess liquid into the base.
- Bake for 20 minutes, until tops of the bread are crispy.
- Combine mascarpone ingredients and set aside. (The runny mixture will thicken after a few minutes.)
- Dollop scoops of mascarpone onto French toast and finish with a dusting of cocoa powder. Serve immediately.
Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons
