French Toast with Espresso Cream - Rachael Ray Every Day

    French Toast with Espresso Cream

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    French Toast with Espresso Cream
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 2 tablespoons instant espresso powder
    • 1 cup sweetened condensed milk
    • 4 eggs
    • 1/4 cup heavy cream
    • 1/4 teaspoon salt
    • 8 1/2-inch-thick slices challah bread
    • 4 tablespoons unsalted butter

    Preparation

    In a small bowl, whisk the espresso powder with 1/2 cup hot water. Reserve 2 tablespoons of the espresso liquid. Whisk the condensed milk into the remaining espresso liquid.

    In a baking dish, whisk together the eggs, cream, salt and reserved espresso liquid. Add the bread slices to the dish and turn to coat.

    In a large nonstick skillet or griddle, melt 2 tablespoons butter over medium heat. Add 4 slices bread and cook, turning once, until golden-brown, about 5 minutes. Repeat with the remaining 2 tablespoons butter and 4 slices bread. Serve warm, drizzled with the espresso cream.