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Tiramisu French Toast
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Espresso and egg-soaked brioche is cooked until golden on the outside and custardy on the inside. Then it’s topped with clouds of mascarpone whipped cream and finished with a generous dusting of cocoa powder for the ultimate tiramisu French toast. The subtle coffee notes transform this classic dessert into a celebratory breakfast that’s easy to scale for a crowd. I like to pipe the mascarpone cream on top in a big, dramatic swirl by snipping the tip off a piping bag, but you can just as easily spoon and spread it over the top. If you’re a fan of French toast, I recommend trying my baked French toast or this chai French toast next.
Why You’ll Love This Recipe
- Simple and elegant. Easy enough for a weekend breakfast, but impressive enough for holidays or hosting.
- Rich coffee flavor. Espresso-soaked brioche gives every bite that signature tiramisu depth without being overpowering.
- Dreamy mascarpone topping. The piped whipped mascarpone adds a light, cloud-like finish that feels bakery-level special.
Key Ingredients in This Recipe
- Heavy cream – I make homemade whipped cream combined with mascarpone to add a tangy flavor.
- Mascarpone – This soft Italian double or triple cream cheese is rich and silky. Mascarpone is added to a classic whipped cream recipe to cut the sweetness.
- Brioche – Rich brioche bread is a great choice for a flavorful version of French toast. Eggy brioche bread soaks up a good amount of the egg mixture and leaves you with fluffy French toast when it’s cooked in the pan.
- Eggs – Eggs whisked with milk make the rich, custardy batter that the slices of bread are soaked and cooked in. I add extra yolks to make it extra-rich.
- Vanilla – Vanilla extract enhances the flavor of the egg custard.
- Espresso – A bit of espresso added to the egg custard gives the French toast its signature coffee flavor that balances the richness of the mascarpone and cocoa powder.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Bread: Swap brioche for challah, Texas toast, or any thick-cut enriched bread. Chocolate babka cut thick makes for an excellent and luxurious French toast!
- Espresso: While I love espresso, you can also use equal parts cold brew or strongly brewed coffee.
- Milk: Whole milk works best, but you can use half-and-half for richness or oat milk for a dairy-light option.
- Cocoa powder: If you don’t prefer the flavor of cocoa powder, you can swap it for milk chocolate shavings. Use a microplane to shave your favorite chocolate bar.
How to Make Tiramisu French Toast (Step-by-Step)
Add the mascarpone to the bowl of a large stand mixer fitted with the whisk attachment. Slowly add the heavy cream while whipping over medium speed until it becomes the consistency of a thick whipped cream.
In a medium mixing bowl, whisk together the eggs and egg yolks, milk, espresso, sugar, and vanilla extract until the eggs fall off the whisk in ribbons.
Heat a large non-stick sauté pan or griddle pan over medium heat, add 2 tablespoons (28g) of butter and allow to melt. One at a time, dunk the slices of brioche in the custard mixture, so the egg mixture is absorbed and both sides are soaked but the bread still holds it’s shape.
Working in batches, arrange 2 pieces of the custard-soaked bread into the pan, making sure not to crowd them. Cook until golden brown on the bottom, about 3 minutes. Flip and continue cooking until golden brown, about an additional 3 minutes. If the bread browns too fast, lower the heat to medium-low.
Remove the slices to a plate, then repeat with the remaining butter and bread until all are cooked. Divide the slices of toast among plates. Add the mascarpone whipped cream to a piping bag or plastic bag with the corner cut off and pipe the cream over the top of the French toast. Add cocoa powder to a fine mesh strainer and shake gently to coat the top with the powder. Serve immediately.
FAQ – Frequently Asked Questions
You can whisk the egg custard and prep the mascarpone cream up to a day ahead. For the best texture, cook the French toast right before serving. If prepping the mascarpone cream ahead of time, let it stand at room temperature for 15 minutes for the best texture.
No, cold brew or strongly brewed coffee works too. Just make sure it’s cooled before mixing it into the custard.
Brioche is ideal because it’s soft, airy, and absorbs the custard while holding its structure. Challah is a great substitute. I have made it with panettone, but I found it becomes too custardy and falls apart.
Yes, I recommend warming the slices in a 300°F (150ºC) oven for 8–10 minutes. Avoid microwaving, which can make them rubbery.
I add the mascarpone cream to a piping bag and cut the tip off to pipe it onto the French toast.
Other Recipes to Try
If you enjoy this tiramisu French toast recipe, give these other breakfast recipes a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Tiramisu French Toast
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Ingredients:
- 8 ounces Mascarpone
- ½ cup heavy cream
- 3 large whole eggs
- 2 large egg yolks
- 1 cup whole milk
- ⅓ cup espresso (a double shot), cooled
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 loaf brioche bread cut into 2” thick slices
- 6 tablespoons unsalted butter divided
- 2 tablespoons unsweetened cocoa powder
Instructions:
- Add the mascarpone to the bowl of a large stand mixer fitted with the whisk attachment. Slowly add the heavy cream while whipping over medium speed until it becomes the consistency of a thick whipped cream.
- In a medium mixing bowl, whisk together the eggs and egg yolks, milk, espresso, sugar, and vanilla extract until the eggs fall off the whisk in ribbons.
- Heat a large non-stick sauté pan or griddle pan over medium heat, add 2 tablespoons (28g) of butter and allow to melt. One at a time, dunk the slices of brioche in the custard mixture, so the egg mixture is absorbed and both sides are soaked but the bread still holds it’s shape.
- Working in batches, arrange 2 pieces of the custard-soaked bread into the pan, making sure not to crowd them. Cook until golden brown on the bottom, about 3 minutes. Flip and continue cooking until golden brown, about an additional 3 minutes. If the bread browns too fast, lower the heat to medium-low.
- Remove the slices to a plate, then repeat with the remaining butter and bread until all are cooked. Divide the slices of toast among plates. Add the mascarpone whipped cream to a piping bag or plastic bag with the corner cut off and pipe the cream over the top of the French toast. Add cocoa powder to a fine mesh strainer and shake gently to coat the top with the powder. Serve immediately.
Notes:
Nutrition:
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This was the perfect breakfast to pair with a warm cup of coffee in winter
This looks AMAZING! Very straightforward directions, too. I was wondering, do you think this could also be adaptable as a french toast bake?
Yes, absolutely! I would assemble in a casserole dish and bake at 350F until golden brown on top, about 30 to 35 minutes (similar instructions to my baked french toast recipe). Then once slightly cooled pipe the mascarpone topping over the top! Hope you enjoy!