Tiramisu French Toast Recipe

Make coffee soak

Brew 1 cup very strong coffee or espresso and let it cool slightly (warm is fine). Stir in 2 tablespoons marsala (or rum/coffee liqueur), 1 teaspoon granulated sugar and 1 teaspoon vanilla extract until sugar dissolves. Set aside to cool to room temperature.

Prepare custard

In a shallow wide bowl whisk together 4 large eggs, 1 cup whole milk, 1 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract and a pinch of salt until smooth and slightly frothy. This custard will be used to coat the bread before the coffee soak (gives the toast an eggy, tender interior).

Soak the bread

Working with one slice at a time, dip a brioche slice into the custard for 5–8 seconds per side (do not oversoak; you want the slice saturated but still hold its shape). Transfer each custard-coated slice to a shallow tray and quickly brush or lightly dip both faces into the prepared coffee soak so the exterior is coffee-flavored but the interior retains the custard richness. Place soaked slices on a wire rack for 5 minutes to let surfaces settle.

Prepare crumble

Pulse 1 cup ladyfingers or crisp butter cookies in a food processor until coarse crumbs remain (or place in a zip-top bag and crush). Stir the crumbs with 2 tablespoons melted unsalted butter and 1 teaspoon sugar until evenly moistened. Spread on a small baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, stirring once, until golden and fragrant. Remove and cool.

Cook slices

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon neutral oil to raise the smoke point. When foam subsides and butter is hot, add 2–3 soaked brioche slices without crowding. Cook 3–4 minutes per side until deep golden brown and slightly crisp at the edges, pressing gently once with a spatula for even contact. Add more butter/oil as needed and cook remaining slices in batches. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Warm dairy

In a medium saucepan combine 1 cup whole milk and 1 cup heavy cream with 1 teaspoon instant espresso powder and 1 teaspoon vanilla extract. Warm over medium heat until just below simmer — small bubbles appear at the edge — then remove from heat.

Temper yolks

In a bowl whisk 4 egg yolks with 1 tablespoon granulated sugar until pale and slightly thickened. While whisking constantly, slowly drizzle about 1/3 cup of the warm milk mixture into the yolks to temper them. Then pour the tempered yolks back into the saucepan with the remaining milk mixture.

Cook custard

Return saucepan to low-medium heat and stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C) — do not boil or it will curdle. Immediately remove from heat and strain through a fine mesh sieve into a bowl. Cover surface with plastic wrap to prevent skin and chill until cool (or refrigerate if making ahead). The chilled coffee crème anglaise will be used as a pourable sauce beneath or alongside the French toast.

Make whipped mascarpone cream

In a chilled bowl whip 1 cup chilled heavy cream with 2 tablespoons powdered sugar and 2 tablespoons mascarpone (if using) until soft peaks form. Taste and adjust sweetness. Transfer whipped cream to a piping bag or bowl and refrigerate until ready to assemble.

Shave chocolate

Using a vegetable peeler or microplane, shave 60 g dark chocolate into thin curls or fine shavings and refrigerate briefly so they hold shape for garnishing.

Plate 2 slices of warm tiramisu French toast per serving. Spoon a generous pool of chilled coffee crème anglaise on the plate or on top of the toast. Sprinkle a tablespoon or two of the toasted cookie crumble over the top and around the plate for crunch. Pipe or dollop whipped mascarpone cream on each stack and finish with a generous mound of dark chocolate shavings. Dust lightly with unsweetened cocoa powder. Serve immediately so toast stays warm and contrasts with the cool crème anglaise and whipped cream.