Topping: 1/2 cup mascarpone cheese, 1/2 cup heavy cream, 1/2 tablespoon sugar, 1 tablespoon Amaretto and Maple syrup
Steps
Beat the eggs and milk. Whisk in espresso, sugar, and vanilla extract. Slice chocolate babka, and dip in the mixture to soak for about 1-2 minutes and both sides.
Heat butter in a pan and cook toasts in batches, until golden brown.
To make the topping, whisk the heavy cream until soft peaks, and then fold in the rest of the ingredients.
Serve the toasts with a dollop of the cream, and syrup or powdered sugar.
