Chocolate overnight french toast with cocoa marscapone cheese
The dark chocolate smoothness of the babka paired with the creamy cocoa marscapone cheese really put this dish over the top. Think of this for any brunch or even as a dessert. It’s life changing.
- 1 loaf or 10 thick slices chocolate babka
- 4 Eggs beaten
- 1 C Heavy Cream
- 1/4 C strong brewed coffee or espresso
- 1 container cocoa marscapone cheese (Trader Joe’s makes an amazing one)
- Powdered sugar (optional)
Grease an 8″ square pan or the equivalent. Cover the bottom of the pan with the bread. In a medium size bowl., whisk together the eggs, coffee and cream. Pour the egg mixture over the bread and refrigerate overnight, covered. If you don’t have that much time, refrigerate up to 4 hours if possible. The longer you refrigerate, the fluffier the french toast will come out.
Remove from the refrigerator and bake in a 350 degree oven 30 minutes. The french toast will get very fluffy. Serve with a scoop of cocoa marscapone cheese (if you can’t find the cocoa marscapone, add 2 T cocoa powder and 1 T brewed coffee to standard marscapone for a similar taste) and a sprinkle of powdered sugar. Unbelievable!