Tiramisu French Toast

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.

📝 Ingredients

• 8 ounces Mascarpone
• 1/2 cup heavy cream
• 3 large whole eggs
• 2 large egg yolks
• 1 cup whole milk
• 1/3 cup espresso ((a double shot), cooled)
• 1/4 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

1. 1Add 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.
2. 2In 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.
3. 3Heat 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.
4. 4Working 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.
5. 5Remove 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.