Tiramisu French Toast

To make the coffee anglaise, combine milk, 1/2 cup heavy cream, instant espresso, and vanilla bean paste in a small saucepan. Heat over medium heat until warm.

In a separate bowl, whisk 2 egg yolks with 1/4 cup granulated sugar and a pinch of salt until light and pale.

Slowly stream the warm milk mixture into the egg yolks while whisking constantly to temper them. Pour the entire mixture back into the saucepan.

Cook over medium-low heat, whisking constantly, until the sauce thickens enough to coat the back of a spoon. Set aside to cool.

In a shallow dish, prepare the French toast custard by whisking together half-and-half, the remaining 2 egg yolks, 2 tbsp granulated sugar, and 1 tsp vanilla extract.

To make the topping, place chopped white chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream until hot (not boiling) and pour over the chocolate. Let it sit for a minute, then stir until smooth.

In a separate large bowl, use a hand mixer to whip the remaining 1 cup of heavy cream with powdered sugar and 1 tsp vanilla extract until stiff peaks form.

Add the mascarpone cheese to the cooled white chocolate mixture and beat with the hand mixer until smooth.

Gently fold the whipped cream into the white chocolate mascarpone mixture until just combined. Refrigerate until ready to use.

Dip each slice of brioche into the custard, allowing it to soak for about 20-30 seconds per side.

Melt butter in a large non-stick skillet over medium heat. Cook the French toast for 2-3 minutes per side, until golden brown and cooked through.

To assemble, place a slice of French toast on a plate. Pipe or spoon the mascarpone cream on top. Dust with cocoa powder and pour the coffee anglaise around the base.