Mocha Caramel French Toast Recipe

Make custard

In a wide shallow bowl or baking dish, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until fully combined and slightly frothy.

Soak brioche

Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter to melt. Dip each brioche slice into the custard, letting it soak for 10–15 seconds per side (longer for very fresh bread, shorter for slightly stale) so it’s saturated but not falling apart. Let excess drip off.

Cook

Add remaining 1 tablespoon butter to the skillet. Place soaked slices on the skillet in a single layer (work in batches if needed). Cook 3–4 minutes per side, until deep golden brown and slightly crisp on edges. Transfer cooked slices to a warm oven (200°F / 95°C) while you cook remaining slices so they stay warm.

Bloom espresso

Stir 1 teaspoon instant espresso powder into 1 teaspoon hot water until dissolved.

Melt chocolate

Place 4 oz finely chopped semisweet chocolate and 2 tablespoons unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler) or microwave in 20-second bursts, stirring between, until melted and smooth.

Finish shmear

Whisk the dissolved espresso into the melted chocolate and butter. Whisk in 2 tablespoons powdered sugar and 1/8 teaspoon salt until smooth. Taste and adjust sweetness or espresso intensity to preference. Keep warm or at room temperature; it will thicken as it cools. Spread on warm French toast just before serving.

Caramelize sugar

In a medium heavy-bottomed saucepan over medium heat, spread 1 cup granulated sugar in an even layer. Without stirring, let sugar melt at the edges, then gently swirl the pan occasionally until it melts into an amber liquid (watch closely to avoid burning).

Add butter and cream

As soon as sugar is amber, carefully add 4 tablespoons butter (it will bubble vigorously). Stir until butter melts. Slowly pour in 1/2 cup warmed heavy cream while stirring; the mixture will foam. Continue to stir until smooth and combined.

Finish caramel

Remove from heat and stir in 1/4 teaspoon sea salt and 1/2 teaspoon vanilla extract. Let cool slightly; caramel will thicken. If too thick, thin with a tablespoon of warm cream. Keep warm or at room temperature for drizzling.

Prepare cookie crumbles

Place 3/4 cup Lotus Biscoff cookies and 1/2 cup chocolate wafer cookies in a food processor. Pulse to a varied crumb (some fine, some small chunks). Transfer to a bowl and stir in 1 teaspoon unsweetened cocoa powder and 1 teaspoon confectioners' sugar to balance flavors.

Whip cream

Chill a medium bowl and beaters briefly. Pour 1 cup heavy whipping cream, add 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip. Keep chilled until plating.

Prepare strawberries

Hull and halve fresh strawberries (about 1 cup). Toss gently if desired with a teaspoon of powdered sugar for extra shine (optional).

Assemble

Place 2 slices of warm brioche French toast per serving on a plate. Immediately spread about 1 to 1 1/2 tablespoons of the chocolate-espresso shmear over each stack (or smear on top slice). Drizzle 2–3 tablespoons of warm house caramel sauce over the toast. Generously sprinkle 2–3 tablespoons of the Lotus Biscoff & chocolate cookie crumble over the caramel. Add a dollop (about 2–3 tablespoons) of whipped cream to the side or on top, and arrange several strawberry halves around the toast. Optionally dust with a light sift of cocoa or powdered sugar and add an extra drizzle of caramel or melted chocolate for presentation.