Tiramisu French Toast with Coffee Anglaise
This tiramisu French toast was inspired by Mallow, a restaurant in London. One of their videos of this French toast went viral on Instagram Reels, and I was immediately sold. Golden crispy brioche, whipped white chocolate cream, and a coffee anglaise poured around the plate felt like everything I want in a brunch dish, so of course I had to recreate it at home for those of us not across the pond.
Why This One Works
This isn’t just French toast with coffee flavor added in. It’s French toast reimagined to have all the components of tiramisu in a not so traditional way. The coffee flavor gets added in through the coffee anglaise which is like a thinner pourable custard. The mascarpone is incorporated into a white chocolate whipped cream on top of the French toast. You don’t even need to drown this in maple syrup and butter because everything else is just too good.
What makes it special:
- The brioche stays custardy in the center without turning soggy but crispy on the outside
- The mascarpone is light and fluffy and slightly sweet instead of heavy
- The coffee anglaise adds richness without overpowering
- The cocoa dusting ties it all back to classic tiramisu
Let’s Start with the Coffee Anglaise
This is the backbone of the whole dish, so it’s worth taking your time here.
What to look for:
- Whisk the egg yolks and sugar until the color lightens — this step matters for texture
- Warm the milk and cream until steaming, never boiling
- Cook low and slow, whisking constantly
When it’s ready, the anglaise should:
- Coat the back of a spoon
- Feel silky, not thick or gluey
- Taste gently sweet with a clear coffee note
Make-ahead tip:
You can make the anglaise ahead and store it in the fridge. When you’re ready to serve, reheat it gently over low heat, whisking until smooth.
Feel free to also add more milk or cream if you prefer a thicker consistency. You can also tweak the sugar amount to your taste and even add more or less instant espresso depending how strong you want it.
The Whipped Mascarpone Layer
This layer is what keeps the dish feeling light instead of heavy.
Why it works:
- White chocolate gives structure without making it overly sweet
- Whipped cream keeps the texture airy
- Powdered sugar blends in smoothly
A few tips that help:
- Let the chocolate mixture cool slightly before adding mascarpone
- Whip the cream to soft peaks, not stiff
- Fold gently so you don’t knock the air out
Once it’s on the French toast, a light dusting of cocoa powder brings everything together and adds that classic tiramisu finish.
Feel free to also make this super simple and remove the white chocolate component and just make it a whipped cream with mascarpone in it. Just add a bit more powdered sugar to compensate for the sweetness in the chocolate.
French Toast That Actually Stays Crisp
The bread and the cooking method matter here.
Bread tips:
- Brioche is ideal
- I like to buy a whole loaf from the bakery and slice it myself
- Thicker slices hold their shape and give you a creamy center
Cooking tips:
- Dip in the batter for a few seconds each side but no more — don’t let the bread soak or it will be soggy
- Cook in butter over medium heat until deeply golden and crispy on each side
- Transfer cooked slices to a wire rack instead of stacking to keep them crispy
That last step keeps the French toast crisp while you finish the rest.
How to Assemble It
Plating is what takes this from good to restaurant-level five-star meal.
Assembly order:
- Start with warm French toast
- Pipe or spoon the whipped mascarpone on top and gently spread
- Pour the warm coffee anglaise around the toast
- Finish with a light dusting of cocoa powder
Tips, Tricks & Variations
A few extra notes to make this even better:
- Use 2 teaspoons espresso for a subtle coffee flavor, closer to 3 for a stronger tiramisu vibe
- Both the anglaise and mascarpone can be made ahead
- Assemble right before serving for the best texture
Craving More Brunch? Try These Recipes Out!
If you’re in the mood to keep the brunch vibes going, try these next:
- French Baked Eggs
- Banana Bread Pancakes
- Cheesy Croissant Egg Bake
- Breakfast Sliders
- Fluffy Diner Pancakes
If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.
You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.
Breakfast
Tiramisu French Toast
Ingredients
COFFEE ANGLAISE
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla bean paste
- 2 to 3 teaspoons instant espresso or coffee
- Pinch of salt
- 1/4 cup granulated white sugar
- 3 egg yolks
WHIPPED WHITE CHOCOLATE MASCARPONE
- 3 ounces white chocolate
- 1/2 cup heavy cream, heated
- 1/2 cup mascarpone
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
FRENCH TOAST
- 6 to 7 thick slices brioche bread
- 3/4 cup half-and-half
- 2 large eggs
- 1 tablespoon white or brown sugar
- 1 teaspoon vanilla extract
- Unsalted butter, for cooking (about 3 to 4 tablespoons total)
OTHER
- Cocoa powder, for dusting
Instructions
MAKE THE COFFEE ANGLAISE
- In a bowl, whisk the egg yolks and granulated sugar together until the mixture lightens in color and becomes slightly thick.
- In a saucepan over medium heat, warm the milk, heavy cream, vanilla bean paste, instant espresso, and salt until steaming but not boiling.
- Slowly stream the warm milk mixture into the yolk mixture while whisking constantly.
- Return everything to the saucepan and cook over medium-low heat, whisking constantly, until the anglaise thickens slightly and coats the back of a spoon.
- Remove from heat and use warm or at room temperature.
MAKE THE WHITE CHOCOLATE WHIPPED MASCARPONE
- Place the white chocolate in a heatproof bowl and pour the hot heavy cream over it. Let sit briefly, then stir until smooth.
- Once slightly cooled, add the mascarpone and mix until fully combined.
- In a separate bowl, whip the heavy cream with the vanilla extract and powdered sugar until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until light, smooth, and fluffy. Chill until ready to use.
COOK THE FRENCH TOAST
- In a shallow bowl, whisk together the half-and-half, eggs, sugar, and vanilla extract.
- Dip each slice of brioche into the mixture, letting it soak briefly on each side without oversaturating.
- Heat a skillet over medium heat and melt about 1 tablespoon butter.
- Cook the French toast for 2½ to 3 minutes per side, until deeply golden and cooked through.
- Transfer cooked slices to a wire rack to keep them crisp while you finish the remaining batches, adding more butter as needed.
ASSEMBLY
- Place the warm French toast on a plate.
- Pipe the whipped mascarpone on top, or add a generous dollop with a spoon and gently spread.
- Pour the coffee anglaise around the French toast on the plate.
- Lightly dust the mascarpone with cocoa powder.
- Serve immediately.
Tips & Notes
Q: Can I make any components ahead of time?
A: Yes. The coffee anglaise can be made ahead and stored in the refrigerator, then gently reheated before serving. The whipped mascarpone can also be made ahead and kept chilled.
Q: What bread works best for this recipe?
A: Brioche is my go-to. I like to buy a whole loaf from the bakery and slice it myself so I can get thick, even pieces that soak up the custard perfectly.
Q: How strong is the coffee flavor?
A: Using 2 teaspoons gives a subtle espresso note, while 3 teaspoons makes it more classic tiramisu-style.
Q: Why use a wire rack instead of a plate?
A: A wire rack prevents steam from building up underneath, keeping the French toast crisp on the outside.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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