Nighthawks Drunken French Toast

Prep Time
Cook Time
Ready In

Recipe: #35392

August 05, 2020

"I saw this being made on tv and couldn't wait to try it myself. Delicious but a bit more work than normal french toast. You can use any enriched bread."

Original recipe yields 4 servings


  • Serving Size: 1 (440 g)
  • Calories 909.3
  • Total Fat - 50.7 g
  • Saturated Fat - 24.4 g
  • Cholesterol - 983.9 mg
  • Sodium - 1037.5 mg
  • Total Carbohydrate - 65 g
  • Dietary Fiber - 1.7 g
  • Sugars - 30.1 g
  • Protein - 48.3 g
  • Calcium - 675.9 mg
  • Iron - 13.6 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.8 mg

Step 1

Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.

Step 2

Preheat oven to 400

Step 3

Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy ( use an extra tablespoon)and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.

Step 4

Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.

Step 5

Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.

Step 6

Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.

Step 7

Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.

Tips & Variations

No special items needed.



OMG - so good, and totally decadent! I only made a half recipe, so didn't get a chance to "practice" much, so some of my krispies fell off. But no matter, the mascarpone topping is king here! Because its so decadent, I chose to forgo the syrup, but next time I'll add it. I used apricot brandy because I still had a bit left in the bottle (imagine that!). While it's not an everyday treat - I personally can't wait to have it again! Thanks for sharing this amazing recipe!

review by:
(15 Oct 2020)


Wow, this is very good! For those who may think that the rice crispies have that kid quality resulting in a cutsie recipe, it's so much, much more than that. The rice crispies which is like that secret ingredient, provides an incredible crunch factor that sends these apart from others. The recipe as a whole is Gourmet, deserving to be served at high-end tables, fit for the Queen. Incredible flavors all around. I wound up using whipped cream cheese in place of mascarpone due to a simple mistake of grabbing the wrong package at the grocers and substituted apricot brandy for the pear because that's what I had on hand. Wonderful recipe that is a must-make for anyone who is a lover of French toast. Thank you, Marra, for sharing!

review by:
(11 Sep 2020)