Step 1

Lightly coat a baking pan with non-stick cooking spray and set it aside.

Step 2

Whisk together the eggs, milk, half and half, sugar, espresso powder and vanilla extract until well combined. Pour this mixture into a shallow pan and set aside.

Step 3

Gently warm the chopped chocolate, either in your microwave or on your stove-top, until it’s fully melted. Add the mascarpone cheese and stir until the mixture is smooth.

Step 4

Lay out 6 of the bread slices and divide the chocolate/mascarpone mixture evenly between the slices, spreading it out over each slice. Place the remaining 6 slices of bread on top (as if you’re making a sandwich).

Step 5

Working with one “sandwich” at a time, dunk it in the egg mixture and flip it so both sides get well moistened. Then place it in your prepared baking pan. Repeat this process with the remaining sandwiches, overlapping them slightly as necessary to fit into your baking pan. Slowly pour the remaining egg mixture over top. Then cover the baking pan with aluminum foil and refrigerate it for 1-2 hours.

Step 6

Pre-heat your oven to 375 degrees. Remove the baking pan from your refrigerator and let it sit at room temperature while your oven pre-heats. Then transfer it to your pre-heated oven and bake, uncovered, for 30 minutes. After 30 minutes, loosely cover the pan with aluminum foil and bake the French toast for an additional 10 minutes. Remove from the oven and set aside to rest for about 5 minutes.

Step 7

Sprinkle the French toast with cocoa powder and/or powdered sugar. Serve warm with maple syrup and fresh berries, if desired.