Tiramisu French Toast Recipe
Breakfast | Brunch | Desserts | Food Recipes
“Tiramisu” in Italian means “pick-me-up”—and let’s be honest, mornings need it. We dreamed up this Tiramisu French Toast on one of those Sundays where you want to do something nice for the person across the table without spending two hours in a hot kitchen. Custardy brioche soaked in espresso and Kahlua, layered with the lightest mascarpone whipped cream, finished with a dusting of cocoa. It’s tiramisu energy. It’s French toast comfort. It’s all of it.
We made this thing entirely outside on our @charbroilgrills pro series 3-in-1—and it might be the best move we’ve ever made for a brunch recipe. Three reasons:
Lift 1 — *Save time.* The griddle attachment cooks a whole loaf of French toast in minutes—no skillet swaps, no rotation, no bread waiting in the warm oven.
Lift 2 — *No inside mess.* Between the griddle and the side burner, all bases are covered and the kitchen stays clean. (Anyone who’s whisked egg yolks over a double boiler in the morning knows this matters.)
Lift 3 — *Ziiiinnnggg.* Is there a better time for a coffee-and-sugar jolt than first thing? We don’t think so.
This is the breakfast you make when somebody you love is staying the night.
PREP TIME
20 mins
COOK TIME
25 mins
SERVINGS
7
Ingredients
Tiramisu Filling
- 6 large egg yolks
- 1 cup caster sugar
- 2 cups mascarpone cheese (room temperature)
- 1 3/4 cup heavy whipping cream
Tiramisu French Toast
- 3/4 cup milk
- 1/4 cup Kahlua
- 5 eggs
- 3 Tbsp instant espresso
- 1 Tbsp cinnamon
- 1 Tbsp granulated sugar
- 2 Tbsp butter
- 1 loaf pre-sliced brioche bread
- Tiramisu Filling
- Cocoa powder, for dusting
COOKING INSTRUCTIONS:
Tiramisu French Toast
Tiramisu Filling
- Fill small pot with a couple inches of water and bring to boil. Reduce to simmer then place a medium-sized bowl on top of pot so it rests without touching the water.
- Add egg yolks and sugar to bowl on top of pot, then whisk egg and sugar together constantly for about 10 minutes, or until mixture is smooth and lightly thickened.
- Remove bowl from pot and continue whipping to help it cool for a few minutes.
- Add mascarpone to egg mixture and whisk until well-combined.
- In a separate medium-sized bowl, add heavy whipping cream. Using an electric hand mixer, whip mixture to get stiff peaks. Start slowly then gradually increase speed so that you don’t get cream all over the place before it begins to stiffen.
- Gently fold whipped cream into egg/mascarpone mixture until whipped cream is generally fully integrated. Be sure not to overmix, as this will cause the filling to lose its body. Refrigerate until ready to build Tiramisu French Toast.
Tiramisu French Toast
- In a medium bowl, whisk together milk, Kahlua, eggs, instant espresso, cinnamon, and granulated sugar until well-combined.
- Preheat Charbroil griddle to medium heat.
- Melt 2 Tbsp butter on griddle. Working 1 piece of bread at a time, dredge each bread slice completely in egg mixture on both sides, then lay bread on griddle. Brown bread for about 3-5 minutes per side, or until bread is golden brown. Remove from griddle.
- To build Tiramisu French Toast: Lay 1 piece of French Toast on a plate. Top generously with Tiramisu Filling (we used a piping bag). Top with another piece of French Toast and another layer of Tiramisu Filling. Garnish liberally with cocoa powder. Repeat with remaining ingredients. Serve immediately and enjoy!
The Tips That Make or Break Tiramisu French Toast
Bring the mascarpone to room temperature before you mix. Cold mascarpone clumps. Soft mascarpone folds. Pull it out 30 minutes before you start—or longer if your kitchen is on the chilly side. This single move is the difference between a smooth, dreamy filling and a lumpy mess that makes you sad.
Whip the cream low and slow first. The hand mixer wants to send heavy cream all over your kitchen the second you turn it on high. Start at the lowest speed until the cream starts to thicken, then ramp up gradually to medium-high. Stop the second you see stiff peaks—any longer and you’re making butter.
Fold, don’t stir. When you combine the whipped cream with the mascarpone-egg mixture, use a spatula and a folding motion—down through the middle, around the bottom, up over the top, rotate the bowl, repeat. Stirring deflates the air you just spent 10 minutes whipping in.
Don’t drown the bread. Dredge each slice quickly—just long enough to coat both sides. Brioche is already soft and absorbent. If you let it sit in the egg mixture too long, it falls apart on the griddle. A 2-3 second dunk per side is plenty.
Make It Ahead, Mix It Up
The mascarpone filling holds for 24 hours. Mix it the night before, cover with plastic wrap pressed directly to the surface, and refrigerate. Give it a quick re-fold in the morning to bring it back to a smooth, pipeable consistency. Mornings just got 20 minutes shorter.
No Kahlua? No problem. Sub in 1/4 cup of strong cooled espresso for an alcohol-free version. If you want the rum-coffee depth without Kahlua specifically, try Tia Maria, Bailey’s, or even a splash of dark rum with extra espresso. Avoid anything sweet like a flavored creamer—you’ll throw the whole balance off.
Brioche is our pick, but other breads work. Challah is the next-best swap (rich, eggy, holds its shape). Thick-cut Texas toast is a budget-friendly move. Day-old or slightly stale bread actually performs better than fresh—it soaks the custard without going to mush. Avoid super-soft white sandwich bread; it can’t take the soak.
Make it a casserole for a crowd. Layer the soaked bread slices in a buttered 9×13, pour any remaining custard over the top, and bake at 350°F for 35-40 minutes. Top with the mascarpone filling and cocoa right before serving. Brunch hosts: this is the move when you have 12 people coming.
Frequently Asked Questions
Can I make Tiramisu French Toast ahead of time?
The mascarpone filling can be made the night before and stored in the fridge—just give it a quick fold in the morning. The French toast itself is best cooked fresh, but if you need to hold it, keep finished slices on a wire rack in a 200°F oven for up to 30 minutes (a wire rack keeps them from going soggy underneath).
What’s the best bread for tiramisu french toast?
Brioche is our top pick—it’s rich, slightly sweet, and holds its structure when soaked. Challah is the next-best option. If your brioche is fresh and super soft, leave it out uncovered overnight to dry it out a bit. Stale bread soaks up custard better and doesn’t fall apart on the griddle.
Can I skip the alcohol in the recipe?
Yes. Replace the 1/4 cup Kahlua with 1/4 cup of cooled strong espresso or coffee. The recipe will still hit—you’ll just lose a little of that boozy depth. If it’s a kid-friendly brunch, this is the move.
How do I keep the French toast from getting soggy?
Three things: don’t oversoak the bread (a 2-3 second dunk per side is plenty), keep your griddle at medium heat (high heat scorches the outside before the inside cooks), and rest finished slices on a wire rack instead of stacking them directly on a plate. Stacking traps steam, which softens the crust.
Can I use regular cream cheese instead of mascarpone?
You can, but the texture and flavor will shift. Cream cheese is tangier and denser than mascarpone. If you’re subbing, soften the cream cheese fully and add an extra tablespoon of sugar to balance the tang. Mascarpone is worth seeking out, though—it’s what makes this taste like actual tiramisu.
PAIRINGS:
Tiramisu French Toast
Vin Santo
Tawny Port
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