Ingredients

The following ingredients have 8 Servings
  • 8 slices thick-cut texas toast ((white))
  • 6 eggs
  • 1 cup milk
  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 2 tsp vanilla extract
  • 2 tsp espresso powder
  • 1/2 cup mascarpone cheese ((at room temperature; roughly 1 tbsp per piece of toast))
  • Powdered sugar
  • Fresh raspberries
  • Toasted hazelnuts

Instruction

  • Mix together the eggs, milk, sugar, cocoa powder, vanilla and espresso powder. The best way to get the cocoa powder completely incorporated is to use a handheld electric mixer, and mix on medium for a full minute.
  • Transfer to a shallow baking dish and set aside.
  • Using a paring knife, carefully cut a pocket into the bread without poking the knife through the opposite side. I found it helpful to put the knife back in a second time and gently work it along the length of the bread.
  • Gently spoon in 1-1.5 tbsp of mascarpone. It is important that the cheese is at room temperature, but don't worry too much about getting it down to the bottom of the bread; it will spread as it cooks.
  • Dredge the bread in the cocoa/egg mixture, allowing it to absorb for about 20 seconds per side.
  • Heat a frying 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.
  • Sprinkle with powdered sugar and serve with fresh raspberries and toasted hazelnuts.