Everything you love about a classic tiramisu is used to make an unforgettable French toast. The silky filling here uses a bit of cream cheese to make it firmer, and the custard the bread is soaked in is infused with espresso. Instead of ladyfingers, we are using day-old brioche bread. Dry bread will absorb more of the custard and hold up to all of that liquid much better. If your bread is still fresh, slice it and place in a 300° oven for about 15 minutes. This is just enough to make it feel dry, not toasted.
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 and maple syrup, for serving
8 serving(s)
15 mins
40 mins
Step 1
In a medium bowl, using a rubber spatula, stir mascarpone, cream cheese, and confectioners’ sugar until smooth. Transfer to a piping bag fitted with a medium round tip or a zip-top bag with the corner cut off.
Step 2
Using a paring knife, cut a 2″-wide slit into bottom of each slice of bread, inserting knife about the length of the blade but being careful to not cut through to the other side. Pipe mascarpone filling into slits.
Step 3
In a large bowl, whisk eggs, milk, cream, granulated sugar, espresso, and vanilla. Dip stuffed bread into egg mixture and let soak about 10 seconds on each side.
Step 4
In a large skillet over medium heat, melt butter until foamy. Working in batches, cook bread, turning once, until golden brown, about 3 minutes per side. Repeat with remaining bread, adjusting heat and adding more butter as needed.
Step 5
Arrange French toast on a platter. Dust with cocoa powder and serve with maple syrup alongside.