Tiramisu French Toast

5 from 1 vote

Brioche filled with chocolate hazelnut spread, soaked in a coffee custard, and topped with a mascarpone cream and cocoa powder, this Tiramisu french toast is rich and decadent but so delicious.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: french toast, nutella, tiramisu

Servings:

Calories: 870kcal

Equipment

Non Stick Griddle Pan

Ingredients

Mascarpone Whipped Cream

40 grams mascarpone
2 teaspoons granulated sugar
1 pinch sea salt
1 teaspoon vanilla extract
60 grams heavy whipping cream cold

French toast

4 slices brioche or two double thick slices
4 tablespoons nutella
2 eggs standard large
1 pinch sea salt
1 teaspoon vanilla extract
50 milliliters whole milk
3 ounces espresso
1 tablespoon salted butter
20 grams cocoa powder

Instructions

Mascarpone Whipped Cream

In a medium mixing bowl, add in the cold mascarpone, sugar, salt, and vanilla.
Beat until smooth.
Pour in half the cold heavy cream.
Whip until smooth, then add in the second half of the cream and whip again until smooth. It's not meant to be super fluffy.
Store in the fridge until you're ready to serve.

Assemble

Slice the brioche loaf into 2"-3" thick slices.
Use the knife to cut a slit in the bottom of each slice that creates a pocket inside of the bread. If your bread is already sliced, use two slices per french toast serving.
Basically you want to cut the slice into two but don't cut through the two sides and top of the slice. Fill each slice with the chocolate hazelnut spread and kind of massage it into the slice so that it gets every where and doesn't run out. If you're using two slices, spread the filling onto one side of each slice and smush them together.

Cook

In a baking dish, whisk together 2 eggs with a pinch of salt and a teaspoon of vanilla. Then add in 2 big splashes of milk and a double shot of espresso.
Heat a cast iron skillet or a non stick griddle pan over medium low heat with a decent amount of butter - it kind of depends on how big your pan is but basically you want a bubbling coating of butter in the pan but it doesn't need to be even 1/8" thick in the pan.
While the pan heats up and the butter melts, start soaking the brioche slices. Once the first side has soaked through, carefully flip them over and soak again for a couple minutes.
Place the soaked slices in the warm pan. They should sizzle slightly when you put them in, if they don't increase the heat slightly, if they are wildly sizzling, turn the heat down. Let them cook until golden brown and then flip to cook the second side.
Cook again until golden brown. If needed, keep them warm on a baking sheet in the oven set to 200 F. Then repeat with the remaining slices.
To serve, top the slices with them mascarpone whipped cream and a dusting of cocoa powder.

Notes

Tips for making Tiramisu French Toast

While fresh bread will always be delicious, the magic of french toast is that you can use day old or even two day old bread. If you want to bake your own bread use the base dough of this babka and rather than filling it, split the proofed dough into three portions, braid them, and then bake.
If for some crazy reason you don't want nutella, you can just leave it out. It doesn't make the french toast too sweet because there is almost no other sugar in the whole recipe. Bonne Maman also makes a great chocolate hazelnut spread. You can also just add thin pieces of chocolate which will melt while it's cooking.
Cut the slices of bread nice and thick. To fill with nutella you can either cut a slit or just spread nutella on two thinner slices of bread and sandwich them together.
Add as much or as little filling as you want!
Be careful not to soak the bread for too long or it will fall apart before making it into the pan.
Keep the pan heat relatively low. Because the slices are actually sandwiches and therefore quite thick, they take a little longer to cook than normal. If the heat is too high, the bread will burn before the inside is cooked through. I like to either use a cast iron skillet or this non-stick griddle pan.
Stuffed french toast will always taste best day of but it actually reheats well if stored in an airtight container in the fridge!
Ideally top with a mascarpone whipped cream but if you're making this and don't have mascarpone you can definitely still make it and just top it with a regular whipped cream.

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