Tiramisu French Toast Recipe
Make Tiramisu French Toast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard soak
Bread & assembly
Mascarpone topping
Finishing
Method
Custard soak
- 1
Make custard
In a large mixing bowl, whisk together 4 eggs, 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract and 1 tablespoon Marsala or coffee liqueur (if using) until smooth and sugar has dissolved. Chill 10 minutes if time allows; this helps the custard thicken slightly.
- 2
Soak bread
Arrange 8 slices of stale brioche or challah on a tray. Dip each slice into the custard mixture for 10–15 seconds per side (longer for thicker, very stale bread), pressing gently so custard soaks but slices stay intact. Place soaked slices on a plate or wire rack and let rest 2–3 minutes to allow custard to penetrate.
Bread & assembly
- 3
Prepare coffee dunk
Pour 1 cup cooled espresso or strong brewed coffee into a shallow dish. Stir in 2 tablespoons coffee liqueur or an extra tablespoon of espresso if using. You will use this to lightly brush or quickly dunk the tops of the soaked bread to introduce tiramisu coffee flavor.
- 4
Cook French toast
Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (to prevent burning). When butter foams and subsides but is hot, add soaked bread slices in a single layer (work in batches to avoid crowding). Cook 3–4 minutes per side, or until deep golden brown and slightly crisp, adjusting heat to prevent burning. Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining slices.
- 5
Coffee finish
After cooking, lightly brush the top surface of each hot French toast slice with the cooled espresso/liqueur using a pastry brush (or quickly dip the top edge for a second) to impart a coffee layer reminiscent of tiramisu. Do not soak — just enough to flavor without making the toast soggy.
Mascarpone topping
- 6
Whip mascarpone cream
In a chilled bowl, combine 8 oz mascarpone, 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whisk gently to soften, then gradually add 1 cup cold heavy cream and whip until soft peaks form and the mixture is smooth and spreadable. Taste and add up to 1 tablespoon more powdered sugar if you prefer sweeter topping. Keep refrigerated until ready to assemble.
- 7
Assemble plates
Place 2 slices of the cooked French toast per serving on plates (for a total of 4 servings). Spoon or pipe a generous dollop (about 1/4 cup) of the mascarpone cream onto each stack, spreading slightly so it mimics the layered look of tiramisu.
Finishing
- 8
Dust and garnish
Sift 1 teaspoon unsweetened cocoa powder over the mascarpone-topped French toast to create a cocoa layer. Add dark chocolate shavings (about 1/2 tablespoon per serving) and a light dusting of confectioners' sugar if desired.
- 9
Serve
Serve immediately while French toast is warm and mascarpone cream is cool for contrast. Optionally provide extra espresso or a drizzle of chocolate sauce at the table. Leftovers: keep mascarpone topping refrigerated and reheat cooked slices briefly in a 300°F oven for 8–10 minutes or in a skillet over low heat; assemble just before serving.