So this ridiculous, carbalicious, eggy, sugar filled recipe is the last of it’s kind around here for a while (I will elaborate next week) so please soak up every last syrupy drop of goodness! This is a little riff on one of the best breakfasts ever: French toast.

I thought I would throw it out there since mother’s day is next weekend, and my mom’s favorite breakfast was always French Toast. Actually, I bet it still is. And she always, always made it with the sweet, eggy challah bread, which makes the best French toast ever.

The tiramisu flavors were just for fun to mix things up with rich mascarpone (because this wasn’t indulgent enough on it’s own, right?), espresso, vanilla and cream. And it is incredible.

By the way- I did not soak the picture slices long enough. Don’t be like me. Get your slices really, really saturated, then the French toast really becomes like a custard on the inside. To-Die-For.

Also, if you are looking for a more basic French Toast recipe, I made this one a few years ago, and that would also be an incredible one for mothers day (there is raspberry sauce involved). So, while you are pondering this, or maybe even eating this over this weekend, I will be in Las Vegas with my honey. Just the two of us. Thank Goodness. Follow along on instagram. I will do my best to remember to capture a few moments- (or not) if I am lucky!!

To make this Tiramisu French Toast, this is what you do:

In a bowl, whisk together the mascarpone, espresso, whipping cream, eggs, vanilla and salt until smooth. Slice the challah bread into about 1 inch thick slices.

Let the slices of challah soak in the mixture for at least 10 minutes.

When they are really soaked, get the pan ready.

In a heavy skillet or pan, melt enough coconut oil to generously grease the skillet and add the French toast, 2 pieces at a time.

Cook over medium heat until golden brown on each side and cooked through in the center, about 5-6 minutes.
Serve hot with syrup, whipped cream and a sprinkling of chopped pistachios.