In a bowl, whisk together the marscapone, espresso, whipping cream,
eggs, vanilla and salt and cinnamon until smooth.
Slice the challah bread into about 1 inch thick slices.
Let the slices of challah soak in the mixture for at least 10 minutes.
In a heavy skillet or pan, melt enough coconut oil to generously
grease the skillet and add the French toast, 2 pieces at a time.
Cook over medium heat until golden brown on each side and cooked
through in the center, about 5-6 minutes.
Serve hot with syrup, whipped cream and a sprinkling of chopped pistachios.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 316 (83%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 17.9g||89 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 260.7mg||80 %|
|Sodium 249.3mg||9 %|
|Potassium 268.7mg||7 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 380
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