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A plate of Tiramisu French Toast

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 minutes
Cook Time 5 minutes
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