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.

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How to Make Tiramisu French Toast at Home

Ingredients You’ll Need

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
Icing Sugar – more for dusting
Cocoa Powder – for dusting

Cooking Tips & Recipe Notes

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.

Recipe FAQs

What is the best bread for tiramisu French toast?

Rich, buttery breads like Brioche work best because they absorb the espresso custard while maintaining their texture. Croissant loaf, brioche, and challah are all excellent options. Croissant loaf is particularly delicious because its laminated layers create a light, flaky texture once cooked.

Can I use instant coffee instead of espresso?

Yes. If you don’t have an espresso machine, dissolve 1-2 teaspoons of instant coffee in 30ml of hot water and allow it to cool before adding it to the custard.

Why is my French toast soggy?

French toast often becomes soggy when the bread is soaked for too long or cooked over heat that is too high. Using slightly stale bread, dipping it briefly in the custard, and cooking over medium heat helps achieve a perfectly cooked centre with a golden exterior.

Can I make tiramisu French toast ahead of time?

The French toast can be cooked in advance and reheated in a frying pan, oven, or air fryer. However, for the best texture and presentation, it’s recommended to prepare the mascarpone cream and cocoa topping just before serving.

How do I store leftover tiramisu French toast?

Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Keep the mascarpone cream separate if possible and add it after reheating the French toast.

Can I freeze tiramisu French toast?

Yes. Allow the French toast to cool completely before freezing in a freezer-safe container for up to 2 months. Freeze the mascarpone topping separately, as dairy-based creams can change texture after thawing.

More Tiramisu Recipes You’ll Love

Iced Tiramisu Latte

No-Alcohol Halal Tiramisu

Easy Tiramisu French Toast Recipe

ET Food Voyage

Upgrade your brunch with this easy Tiramisu French Toast recipe, soaked in a coffee-infused custard and topped with mascarpone cream.

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Prep Time 5

Cook Time 5

Course Breakfast, Dessert

Cuisine European

Servings 6 slices

Calories 371 kcal

Equipment

1 Pan
2 Mixing Bowls

Ingredients

6 slices Brioche Bread ideally 1-2 days-old*
2 large Eggs
½ cup Whole Milk
¼ cup Double Cream
1 shot Espresso cooled down*
1 tbsp White Sugar
1 tsp Vanilla Extract
A pinch of Salt
Butter for pan-frying

For the Mascarpone Cream

125 g Mascarpone at room temperature*
100 ml Double Cream
1½ tbsp Icing Sugar
½ tsp Vanilla Extract

Topping

Cocoa Powder for dusting
Icing Sugar for dusting
Maple Syrup (optional)

Instructions

Whisk together eggs, milk, double cream, espresso, sugar, vanilla extract, and salt until smooth and combined
2 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
Dip the bread slices into the custard for about 5-10 seconds.
6 slices Brioche Bread
Melt butter in a hot pan over medium heat.
Butter
Pan-fry the custard-soaked bread slices for 2-3 minutes on each side till golden.

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

Do not overwhip it. The mixture should be soft and spoonable.

Assembling the Tiramisu French Toast

Dust some icing sugar and cocoa powder over the French Toast.
Cocoa Powder, Icing Sugar
Scoop the mascarpone cream on top. Or use a piping bag to pipe the cream.
Drizzle with maple syrup, if using. Serve immediately.
Maple Syrup (optional)

Notes

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 to avoid creating 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 5-10 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. Overwhipping can cause the mascarpone to split and become grainy. Whisk just until the mixture becomes smooth and fluffy.

Keyword Breakfast Recipe, Brunch Recipe, French Toast

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