Tiramisu French Toast

Name: Tiramisu French Toast With Mascarpone Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian-inspired
Ingredients: 8 oz mascarpone cheese; 1/2 cup heavy cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; 2 large eggs; 1/2 cup milk; 2 tbsp granulated sugar; 1/4 cup strong brewed coffee or espresso; 2 thick slices brioche bread; 2 tbsp unsalted butter; 1 tbsp unsweetened cocoa powder, for dusting; 1/4 cup strong brewed coffee (for sauce); 1 tbsp granulated sugar (for sauce); 1 tbsp heavy cream (for sauce)

Tiramisu French Toast combines thick brioche slices soaked in coffee-infused custard with a luxurious mascarpone topping. It's a restaurant-quality breakfast that tastes like tiramisu but comes together in under 20 minutes.

🌍Italian-inspired 🏷️French toast 🏷️Tiramisu 🏷️Breakfast 🏷️Brunch Brioche

🏷️

🏷️Coffee

-0:00

moribyanonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

8 oz mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 large eggs
1/2 cup milk
2 tbsp granulated sugar
1/4 cup strong brewed coffee or espresso
2 thick slices brioche bread
2 tbsp unsalted butter
1 tbsp unsweetened cocoa powder, for dusting
1/4 cup strong brewed coffee (for sauce)optional
1 tbsp granulated sugar (for sauce)optional
1 tbsp heavy cream (for sauce)optional

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Instructions

1
In a medium bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip with a hand mixer or stand mixer until stiff peaks form. Transfer to a piping bag and set aside.
2
In a shallow dish, whisk together the eggs, milk, 2 tbsp granulated sugar, and 1/4 cup of strong coffee until well combined.
3
Dip each slice of brioche bread into the egg mixture, allowing each side to soak for about 20-30 seconds. Don't let it get too soggy.
4
Melt butter in a large non-stick skillet over medium heat. Once shimmering, add the soaked brioche slices.
5
Cook for 2-4 minutes per side, until golden brown and crisp. Remove from the pan and place on a plate.
6
Pipe the mascarpone cream over the top of the French toast.
7
Dust generously with unsweetened cocoa powder using a fine-mesh sieve.
8
For the optional coffee sauce, gently heat the remaining coffee, sugar, and heavy cream in a small saucepan until the sugar dissolves. Pour around the French toast before serving.

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Tips & Notes

Pro tips

Soak brioche slices for only 2–3 seconds per side—brioche is soft and absorbs liquid quickly; over-soaking makes it mushy and prevents crisping.
Whip mascarpone cream until light and fluffy (about 1–2 minutes); don't overmix or it will break and become grainy.
Use a nonstick or well-buttered skillet over medium heat. High heat will burn the exterior before the custard inside warms through.
Dust cocoa powder just before serving for visual appeal and to prevent it from absorbing moisture and clumping.

Substitutions

Heavy cream → Greek yogurt (use 1/2 cup, whipped; slightly tangier but still creamy)
Powdered sugar → maple syrup (use 3 tablespoons; adds a subtle maple note)
Espresso or strong brewed coffee → instant espresso powder dissolved in hot water (1 tablespoon powder + 1/4 cup hot water)
Brioche → challah or thick-cut white bread (reduce soak time slightly to prevent over-saturation)

Storage & make-ahead

Serve immediately for best texture. Mascarpone cream and custard mixture can be made up to 4 hours ahead and refrigerated separately; assemble and cook just before serving.

Common Questions

Can I make the mascarpone cream ahead of time?

Yes. Whip the mascarpone, heavy cream, powdered sugar, and vanilla together up to 4 hours ahead. Store in the refrigerator and give it a quick stir before serving.

What type of coffee should I use?

Strong brewed coffee or espresso works best. Instant espresso powder mixed with 1/4 cup hot water is a convenient substitute that delivers deep coffee flavor.

How do I know when the French toast is done?

The exterior should be golden brown and slightly crispy, and the inside should be warm and custard-soaked but not soggy. Medium heat for about 3–4 minutes per side is ideal.

Can I use regular bread instead of brioche?

Brioche's richness and soft crumb are key to this recipe. If substituting, use challah or thick-cut white bread, but reduce soaking time by 10–15 seconds per side to prevent mushiness.