Put 1 cup Kahlua and 1 tablespoon sugar in a small saucepan. Bring to a boil and reduce heat to medium low, stirring several times. Cook this for 10 to 15 minutes or until it reduces by half. Let cool completely.

Note: This can be done in the saucepan on your griddle or stove.

Crack eggs in a bowl. Add remaining 1 tablespoon Kahlua, 1 teaspoon sugar, Lumberjack seasoning (if using), salt, and 2 tablespoons of the coffee creamer. Whisk until combined.

Mix together the mascarpone cheese with remaining 2 tablespoons of coffee creamer.

To stuff, spread the mascarpone mixture onto 4 slices of the bread and top each the remaining 4 bread slices.

If preferred, you can skip the "stuffed" part of the French Toast, make regular single slice French Toast and just top them with the mascarpone mixture after cooking.

Preheat your Blackstone griddle (indoor or outdoor griddle) to medium low. Add butter and once melted dip each stuffed sandwich (or slice of bread if not stuffing them) into the egg mixture on both sides and place on griddle.

Note: If using a skillet on the stove, you can cook them in smaller batches.

Cook 2 to 3 minutes per side until golden brown. Carefully remove them if stuffed, as the filling will be a little melty.

To serve, top with any remaining mascarpone mixture, chocolate shavings, and the Kahlua syrup.