Sliced one loaf of challah bread into 1-inch thick slices. In a large baking dish, combine eggs, cream, vanilla extract, sugar, cinnamon and 1/2 tablespoon instant coffee powder and whisk together. Lay bread in dish and let soak in the egg mixture for about 30 seconds each side. Heat a skillet on medium heat and add 1 tablespoon of butter. Add french toast and fry until golden brown. Flip (adding more butter if needed, use your judgement) and fry on other side. Repeat with remaining slices of bread and tablespoons of butter. Mix mascarpone cheese with honey and remaining coffee powder and spread on french toast slices while warm. Sprinkle with cocoa powder and serve with syrup and strawberries.

Pre-heat your oven to 375 degrees. Grease a 9 X 5-inch loaf pan with non-stick coating spray and set aside.

In a microwave safe bowl, heat the dark chocolate in 20-30 second intervals, stirring between each interval, until the chocolate is melted and smooth. Add the mascarpone cheese and stir until the two are well combined. If it’s difficult to combine, microwave the mixture an additional 20-30 seconds to further soften it. Set aside.

In a bowl, whisk together the eggs, whole milk, espresso powder and vanilla extra. Pour the mixture into a shallow pan. Set aside.

Slice the challah bread into 1-inch thick slices. Then cut the slices in half. Spread about a tablespoon of the chocolate-mascarpone mixture on half of the slices, then place the other slices on top (like you are making a sandwich). Working with a couple pieces at a time, add the sandwiches to the egg-milk mixture and let them soak for about a minute. Then flip them and let them soak on the second side for another 30-60 seconds. Remove the pieces from the egg-milk mixture and fit them into your prepared baking pan. Continue until your baking pan is full, tucking the pieces in so they fit snuggly. Pour about 1/4 cup of the remaining egg-milk mixture over top of the slices. Discard the remaining egg-milk mixture.

Transfer the baking pan to your pre-heated oven and bake for 28-30 minutes. The top should be browned in some places and the edges should be bubbling. Remove from the oven and set aside to rest for about 5 minutes. Dust with cocoa powder and confectioner’s sugar before serving. This French toast is also great served with a side of fresh berries, whipped cream or maple syrup.

Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

http://www.floatingkitchen.net/baked-tiramisu-french-toast/