Tiramisu-Stuffed French Toast Recipe
Introduction
Tiramisu-Stuffed French Toast combines the rich, creamy flavors of classic tiramisu with the comforting warmth of French toast. This indulgent breakfast treat is perfect for special occasions or a weekend brunch that feels effortlessly elegant.
Ingredients
- 4 oz. mascarpone cheese
- 2 oz. cream cheese, softened
- 1/4 cup confectioners’ sugar
- 1 loaf brioche, cut into 1 1/2″-thick slices (preferably day-old)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tsp. instant espresso
- 1 tsp. pure vanilla extract
- 2 Tbsp. (or more) unsalted butter
- Unsweetened cocoa powder, for serving
- Maple syrup, for serving
Instructions
- Step 1: In a medium bowl, use a rubber spatula to stir together mascarpone, cream cheese, and confectioners’ sugar until smooth. Transfer the mixture to a piping bag fitted with a medium round tip or use a zip-top bag with a corner cut off.
- Step 2: Using a paring knife, cut a 2-inch-wide slit into the bottom of each slice of brioche, inserting the knife about the length of the blade but taking care not to cut all the way through. Pipe the mascarpone filling into each slit.
- Step 3: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, instant espresso, and vanilla extract. Dip each stuffed bread slice into the egg mixture, allowing it to soak about 10 seconds on each side.
- Step 4: Heat butter in a large skillet over medium heat until foamy. Working in batches, cook the soaked bread slices, turning once, until golden brown on both sides, about 3 minutes per side. Add more butter and adjust heat as needed for remaining bread.
- Step 5: Arrange the French toast on a platter. Dust with unsweetened cocoa powder and serve with maple syrup on the side.
Tips & Variations
- Use day-old brioche for better texture; fresh bread may become too soggy when soaked.
- For a stronger coffee flavor, sprinkle a little espresso powder on the mascarpone filling before piping.
- Substitute the mascarpone and cream cheese filling with flavored cream cheese spreads for variation.
- Serve with fresh berries or a dollop of whipped cream for added freshness.
Storage
Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to preserve the creamy filling without drying out the bread. This dish is best enjoyed fresh but can be reheated carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the mascarpone and cream cheese filling a day ahead and keep it refrigerated. Bring it to room temperature before piping into the bread to make it easier to work with.
What’s the best way to avoid soggy French toast?
Using slightly stale brioche helps it hold up better when soaked. Also, don’t soak the bread slices for too long—about 10 seconds on each side is enough to absorb flavor without becoming mushy.
PrintTiramisu-Stuffed French Toast Recipe
Indulge in a luxurious breakfast with this Tiramisu-Stuffed French Toast, combining creamy mascarpone filling with the rich flavors of espresso-soaked brioche, perfectly pan-fried to golden perfection and finished with a dusting of cocoa powder and maple syrup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Italian-American
Ingredients
Mascarpone Filling
- 4 oz. mascarpone cheese
- 2 oz. cream cheese, softened
- 1/4 cup confectioners’ sugar
French Toast
- 1 loaf brioche, cut into 1 1/2″-thick slices (preferably day-old)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tsp. instant espresso
- 1 tsp. pure vanilla extract
- 2 Tbsp. (or more) unsalted butter
For Serving
- Unsweetened cocoa powder
- Maple syrup
Instructions
- Prepare the Filling: In a medium bowl, use a rubber spatula to stir together mascarpone cheese, softened cream cheese, and confectioners’ sugar until the mixture is completely smooth. Transfer this creamy filling to a piping bag fitted with a medium round tip or alternatively use a zip-top bag with one corner cut off.
- Stuff the Brioche Slices: With a paring knife, carefully cut a 2-inch-wide slit into the bottom of each brioche slice, inserting the blade about the length of the knife but avoiding cutting through the opposite side. Pipe the mascarpone filling into each slit until filled.
- Prepare the Soaking Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, instant espresso powder, and pure vanilla extract until well combined. Dip each stuffed brioche slice into this egg mixture, allowing it to soak for about 10 seconds per side to absorb the flavors.
- Cook the French Toast: Heat a large skillet over medium heat and melt the butter until it becomes foamy. Working in batches to avoid overcrowding, place the soaked brioche slices on the skillet and cook until golden brown on one side, about 3 minutes. Flip and cook the other side until equally golden. Adjust the heat as necessary and add more butter when needed for additional batches.
- Serve: Arrange the cooked French toast on a serving platter. Dust generously with unsweetened cocoa powder and serve alongside warm maple syrup for drizzling.
Notes
- Using day-old brioche helps it absorb the custard better without becoming too soggy.
- You can add a splash of coffee liqueur to the egg mixture for an extra tiramisu flavor twist.
- If you don’t have a piping bag, use a small spoon to stuff the filling into the bread slits.
- Keep cooked French toast warm in a low oven (about 200°F) while finishing the batches.
- For a dairy-free version, substitute mascarpone and cream cheese with suitable vegan cream cheeses and use plant-based milk and cream.
Keywords: Tiramisu French Toast, Stuffed French Toast, Mascarpone, Breakfast Recipe, Brioch French Toast, Espresso French Toast
