In a bowl, whisk together the marscapone, espresso, whipping cream, eggs, vanilla and salt and cinnamon until smooth.

Slice the challah bread into about 1 inch thick slices.

Let the slices of challah soak in the mixture for at least 10 minutes.

In a heavy skillet or pan, melt enough coconut oil to generously grease the skillet and add the French toast, 2 pieces at a time.

Cook over medium heat until golden brown on each side and cooked through in the center, about 5-6 minutes.

Serve hot with syrup, whipped cream and a sprinkling of chopped pistachios.