Easy Tiramisu French Toast Recipe

I’m all for dessert for breakfast. If you love French toast for breakfast and Tiramisu for dessert, you must try combining the two to create this Tiramisu French Toast. Made with an espresso-infused custard and topped with fluffy mascarpone cream, this Tiramisu French Toast showcases the best of both worlds of rich coffee flavours and the comforting texture of classic French toast. It’s a simple yet impressive and indulgent recipe that’s especially perfect for weekend brunches.

What is Tiramisu French Toast

Tiramisu French Toast is a delicious fusion of two beloved breakfast and dessert classics: French toast and traditional Italian tiramisu. For this recipe, I whip up a coffee-infused custard to soak the brioche bread slices, then pan-fry them till golden, and top them with mascarpone cream and a dusting of cocoa powder. Other variations could include a coffee syrup or sandwiching mascarpone cream between the bread slices.

Why You’d Love This Tiramisu French Toast Recipe

This Tiramisu French toast recipe is perfect for you if you love coffee-flavoured treats. The espresso-infused custard adds a subtle bitterness that balances the sweetness of the mascarpone cream, while a dusting of cocoa powder provides the finishing touch. It’s easy to make, but delivers restaurant-quality flavours.

• Brioche Bread – or I like to use Croissant Loaf as well.
• Eggs
• Whole Milk
• Double Cream
• Espresso
• White Sugar
• Vanilla Extract
• Salt

Ingredients for the Mascarpone Cream & Topping

• Mascarpone Cheese
• Double Cream
• Vanilla Extract
• Brioche is the best bread for making French toast thanks to its rich, buttery flavour and fine, tender crumbs. Personally, I also love using St Pierre’s Croissant Loaf for an additional laminated texture.
• Day-old bread is best for making French toast. This is because the bread is slightly stale and can absorb the espresso custard without becoming overly soft or soggy.
• Let the espresso cool down before whisking it into the custard mixture. Hot espresso can partially cook the eggs and result in a lumpy texture.
• If you don’t have an espresso machine, you can use instant coffee. Simply dissolve 1-2 tsp of instant coffee with 30ml of hot water.
• Don’t over-soak the bread. Dip the bread in the custard mixture for about 10 seconds so it doesn’t get soggy and can maintain its structure during cooking.
• Leave the mascarpone at room temperature for 15-20 minutes before preparing the cream topping. Fridge-cold mascarpone can be difficult to whisk smoothly and may leave small lumps in the cream.
• Don’t overwhip the mascarpone cream. Whisk just until the mixture becomes smooth and fluffy. Overwhipping can cause the mascarpone to split and become grainy.
• 1 Pan
• 2 Mixing Bowls

For the Mascarpone Cream

Topping

• Whisk together eggs, milk, double cream, espresso, sugar, vanilla extract, and salt until smooth and combined2 large Eggs, ½ cup Whole Milk, ¼ cup Double Cream, 1 shot Espresso, 1 tbsp White Sugar, 1 tsp Vanilla Extract, A pinch of Salt.

Making the Mascarpone Cream

• Gently whisk together mascarpone, double cream, icing sugar, and vanilla extract until smooth and fluffy.125 g Mascarpone, 100 ml Double Cream, 1½ tbsp Icing Sugar, ½ tsp Vanilla Extract.

Assembling the Tiramisu French Toast

• Dust some icing sugar and cocoa powder over the French Toast.Cocoa Powder, Icing Sugar.
• Drizzle with maple syrup, if using. Serve immediately.Maple Syrup (optional)
• Let the espresso cool down before whisking it into the custard mixture to avoid creating a lumpy texture.
• Don’t over-soak the bread. Dip the bread in the custard mixture for about 5-10 seconds so it doesn’t get soggy and can maintain its structure during cooking.
• Don’t overwhip the mascarpone cream. Overwhipping can cause the mascarpone to split and become grainy. Whisk just until the mixture becomes smooth and fluffy.