For this French toast recipe I use a baguette, which when sliced into rounds and sealed in a ziplock bag is space-saving and holds its shape; it’s also the best bread for absorbing the egg batter.
Mascarpone, a signature ingredient in tiramisu, is a rich, creamy, spreadable cheese; bring extra for slathering on toasted bread with a drizzle of honey. Surplus baguette slices can be saved for pairing with dips and cheese at happy hour.
Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
Makes 4 servings
- 1⁄2 cup mascarpone
- 2 Tbsp strong brewed coffee
- 1 tsp honey
- 2 pinches grated nutmeg
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 pinch kosher salt
- 1 baguette, sliced into 1-inch-thick rounds
- 2-3 tsp unsalted butter or coconut oil
- 1 Tbsp unsweetened Dutch-processed cocoa powder
- 1⁄2 cup sliced fresh strawberries
How to make it