Cooking time toast excluding time for cooling. Bread cut into slices thickness of 2 - 3 cm. In every piece to make an incision from the top, not cutting through the bread to the end.

For the filling, beat mascarpone with sugar and vanilla extract and spread evenly inside the bread pieces.

Put the toast in a deep form. Prepare the sauce: whisk eggs with sugar, add cafes and milk, still a little beat up. Pour the mixture of bread, trying to spread the filling evenly on all the pieces. Cover the form with cling film and put into the refrigerator for at least two hours. You can leave for the night.

Bake toast in the oven at 180 degrees until Golden brown. Serve with chocolate syrup or fresh berries. I made the glaze: 2 tbsp cocoa, 4 tbsp sugar, 2 tbsp milk, 50 g butter. Mix the ingredients and heat to dissolve the sugar.