Tiramisu French Toast

cook time:

40 min

total time:

40 min

0 from 0 reviews

1-star 2-star 3-star 4-star 5-star

Everyone enjoys tiramisu, and everyone loves French toast. But have you ever considered combining the two? Tiramisu French toast is a revelation and one of the most delicious breakfasts I’ve enjoyed in a long time. It’s surprising that I didn’t think of it earlier. I developed this recipe with my dear Italian friend, Ruben, who recently visited NYC. This recipe is incredibly easy and quick to make, and I’m confident your family will adore it. It’s also an excellent way to repurpose day-old challah or bread. Instead of the labor-intensive process of making tiramisu from scratch, this recipe streamlines it. We replace ladyfingers with challah, dipping it into a classic French toast mixture infused with a shot of espresso. After cooking the French toast, we crown it with a luscious tiramisu cream based on mascarpone. To complete the full tiramisu experience, we generously dust it with cocoa powder. Believe me, you’ll want to treat your family to this culinary delight as soon as possible. It’s bound to become your go-to weekend breakfast!

Ingredients

For the French toast:

  • 4 slices of challah
  • 150 gr milk
  • 50 gr sugar
  • 1 pasture raised egg
  • 1 shot of espresso
  • 1 tsp of vanilla paste

Ingredients

For the cream:

  • 2 egg yolks
  • 50 gr sugar
  • 227 gr mascarpone
  • 25 gr heavy cream

Ingredients

For serving:

  • Cocoa powder

Ingredients

For the French toast:

  • 4 slices of challah
  • 150 gr milk
  • 50 gr sugar
  • 1 pasture raised egg
  • 1 shot of espresso
  • 1 tsp of vanilla paste

Ingredients

For the cream:

  • 2 egg yolks
  • 50 gr sugar
  • 227 gr mascarpone
  • 25 gr heavy cream

Ingredients

For serving:

  • Cocoa powder

Ingredients

For the French toast:

  • 4 slices of challah
  • 150 gr milk
  • 50 gr sugar
  • 1 pasture raised egg
  • 1 shot of espresso
  • 1 tsp of vanilla paste

Ingredients

For the cream:

  • 2 egg yolks
  • 50 gr sugar
  • 227 gr mascarpone
  • 25 gr heavy cream

Ingredients

For serving:

  • Cocoa powder
Equipment

Stand mixer
Whip attachment
Spatula
Plastic wrap
Whisk
Bowl
Tea sieve

Lets Start Cooking!

step 1

Start with the cream: In a stand mixer with a whip attachment, add the egg yolks and the sugar. Whip on high speed until the mixture is light in color and a bit foamy.

step 2

Add the mascarpone and the heavy cream, and keep whipping on high speed until you achieve soft peaks. Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes (up to 1 day).

step 3

In the meantime, prepare the French toast mix: In a bowl mix the milk, sugar, egg and vanilla. Add the shot of espresso and whisk until combine.

step 4

Lightly butter a pan and heat over medium heat.

step 5

Slice your challah bread into thick pieces, dunk them in the French toast mixture, soaking both sides.

step 6

Transfer the soaked challah to the pan and cook for 2-3 minutes on each side or until dark golden. Repeat with the rest of the challah slices.

step 7

Remove from the pan and place on the plate. Let it cool to room temperature for about 10-15 minutes (otherwise it will melt down the cream we are going to put on top).

step 8

Remove cream mix from the fridge and scoop 3 tbsp on top of your French toast. Decorate with cocoa powder on top.

step 9

YASSS!

write your comment

Need a little more direction?

Watch our tutorial

Pear Cider Donuts
Pear Cider Donuts
Rösti
Rösti
Classic Shakshuka
Classic Shakshuka

looking for similar recipes?

BenGingi

If you want to stay in the loop!

    Join our newsletter for updates, recipes, tip and more!