Red Currant Bakery

Mascarpone Whipped Cream
0 In a medium mixing bowl, add in the cold mascarpone, sugar, salt, and vanilla.
2 Beat until smooth.
3 Pour in half the cold heavy cream.
4 Whip until smooth, then add in the second half of the cream and whip again until smooth. It's not meant to be super fluffy.
5 Store in the fridge until you're ready to serve.
Assemble
7 Slice the brioche loaf into 2"-3" thick slices.
8 Use the knife to cut a slit in the bottom of each slice that creates a pocket inside of the bread. If your bread is already sliced, use two slices per french toast serving.
9 Basically you want to cut the slice into two but don't cut through the two sides and top of the slice. Fill each slice with the chocolate hazelnut spread and kind of massage it into the slice so that it gets every where and doesn't run out. If you're using two slices, spread the filling onto one side of each slice and smush them together.
Cook
11 In a baking dish, whisk together 2 eggs with a pinch of salt and a teaspoon of vanilla. Then add in 2 big splashes of milk and a double shot of espresso.
12 Heat a cast iron skillet or a non stick griddle pan over medium low heat with a decent amount of butter - it kind of depends on how big your pan is but basically you want a bubbling coating of butter in the pan but it doesn't need to be even 1/8" thick in the pan.
13 While the pan heats up and the butter melts, start soaking the brioche slices. Once the first side has soaked through, carefully flip them over and soak again for a couple minutes.
14 Place the soaked slices in the warm pan. They should sizzle slightly when you put them in, if they don't increase the heat slightly, if they are wildly sizzling, turn the heat down. Let them cook until golden brown and then flip to cook the second side. 
15 Cook again until golden brown. If needed, keep them warm on a baking sheet in the oven set to 200 F. Then repeat with the remaining slices. 
16 To serve, top the slices with them mascarpone whipped cream and a dusting of cocoa powder.