Mascarpone-Stuffed Chocolate Espresso French Toast

In a medium sized bowl mix together the eggs, milk, sugar, cocoa powder, vanilla and espresso powder. The best way to get the cocoa powder completely incorporated is to use a handheld electric mixer and mix on medium speed for a full minute. Transfer the mixture into a shallow baking dish and set aside.

Using a paring knife, carefully cut a pocket into the bread without poking the knife through the opposite side. I found it helpful to put the knife back in a second time and gently work it along the length of the bread.

Gently spoon 1-1.5 tablespoons of mascarpone into the slit in each piece of bread. It is important that the cheese is at room temperature, but don’t worry too much about getting it down to the bottom of the bread; it will spread as it cooks.

Dredge the bread in the cocoa/egg mixture, allowing it to absorb for about 20 seconds per side.

Heat a frying pan over medium heat and once hot, add however many slices fit into the skillet (you’ll probably need to cook in batches). Cook the toast for about 3 minutes on the first side then flip and cook for another 2-3 minutes on the other side. The bread will stiffen slightly when it is ready to flip. Remove the cooked toast to a plate and finish cooking the rest.

Sprinkle with powdered sugar and serve with fresh raspberries and toasted hazelnuts.