Tiramisu French Toast
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.
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.
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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.
In a shallow dish, whisk together the eggs, milk, 2 tbsp granulated sugar, and 1/4 cup of strong coffee until well combined.
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.
Melt butter in a large non-stick skillet over medium heat. Once shimmering, add the soaked brioche slices.
Cook for 2-4 minutes per side, until golden brown and crisp. Remove from the pan and place on a plate.
Pipe the mascarpone cream over the top of the French toast.
Dust generously with unsweetened cocoa powder using a fine-mesh sieve.
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.
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.
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.
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.
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.
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.
No. Mascarpone, heavy cream, eggs, and milk are core ingredients. Dairy-free substitutes will significantly alter texture and flavor.
