Recipes and Cooking Tiramisu Toast 3.6 (10) You've had french toast, you've probably even had stuffed french toast, but you've never experienced this breakfast and dessert mash-up of tiramisu toast! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Chill Time: 2 hrs Bake Time: 30 mins Total Time: 2 hrs 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 1 1/2-inch-thick slices French bread or challah bread ½ of an 8-ounce package mascarpone cheese, softened 2 tablespoon granulated sugar ½ teaspoon vanilla 4 eggs 1 cup milk 2 tablespoon honey or granulated sugar 1 tablespoon instant coffee crystals 1 teaspoon vanilla Powdered sugar Hot fudge-flavor ice cream topping Fresh mint sprigs and/or fresh raspberries (optional) Directions Using a small sharp knife, cut a 3-inch pocket about 2 inches deep in the top-crust side of each bread slice, cutting to but not all the way through to the other side. For filling, in a medium bowl beat mascarpone with an electric mixer on medium to high speed for 30 seconds. Add 2 tablespoons granulated sugar and the 1/2 teaspoon vanilla. Beat until smooth. Divide mascarpone mixture evenly among bread slices, spooning it into the pocket of each bread slice. Place bread slices in a 2-quart rectangular baking dish; set aside. In a medium mixing bowl whisk together eggs, milk, honey, coffee crystals, and the 1 teaspoon vanilla. Slowly pour the egg mixture over bread slices. Using the back of a wide spatula, press bread down lightly to soak with egg mixture. Cover and chill for 2 to 24 hours, turning bread slices over once or twice during chilling. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread slices in the prepared baking pan. Bake, uncovered, for 30 to 35 minutes or until golden brown, turning once halfway through baking. Before serving, sprinkle with powdered sugar and drizzle with hot fudge topping. If desired, garnish with fresh mint sprigs and/or fresh raspberries. Andy Lyons Rate it Print Nutrition Facts (per serving) 488 Calories 20g Fat 58g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 488 % Daily Value * Total Fat 20g 26% Saturated Fat 10g 50% Cholesterol 231mg 77% Sodium 414mg 18% Total Carbohydrate 58g 21% Total Sugars 25g Protein 17g Vitamin C 0.3mg 2% Calcium 184mg 14% Iron 3.2mg 18% Potassium 283mg 6% Folate, total 110.7mcg Vitamin B-12 0.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.