This decadent Tiramisu French Toast came to life one chilly Saturday when I wanted the comfort of diner-style French toast with the flavors of my favorite dessert. The first time I reduced the Kahlua into a syrup, the whole kitchen smelled like a cozy coffee shop, and I knew I was onto something. Mascarpone adds that signature tiramisu creaminess, while buttery brioche turns custardy and golden on the griddle. It is the sort of brunch that makes people lean in after the first bite and ask, What did you put in this? I love making this on my Blackstone griddle because the wide surface gives every slice room to brown evenly without crowding, but a large skillet also works beautifully. Whether you stuff the toast with mascarpone or simply dollop it on top, the contrast is glorious: crisp-edged bread, silky filling, and a glossy Kahlua syrup that tastes like a latte and dessert combined. It has become a weekend favorite in my house for birthdays and holiday mornings. Someone always sneaks an extra drizzle of syrup, and I always set aside a little mascarpone for swiping the last crumbs.

Ingredients

• Brioche Bread: Choose thick-cut brioche for the best custard soak and structure. It browns beautifully and stays tender inside. If pre-sliced, look for slices about 3/4 inch thick so they can hold the mascarpone without tearing.
• Mascarpone Cheese: This Italian cream cheese gives the iconic tiramisu texture. Look for tubs labeled mascarpone in the cheese case; BelGioioso and Galbani are reliable. Softening slightly makes mixing smooth.
• Kahlua: Coffee liqueur adds deep coffee-cocoa notes and sweetens as it reduces. Stick to classic Kahlua for consistent flavor and syrupy gloss when reduced by half.
• Eggs: They create the custard that clings to the bread and browns evenly. Use large eggs for proper ratio and a rich, cohesive soak.
• Vanilla Coffee Creamer: A shortcut to tiramisu’s vanilla sweetness without extra sugar. Any vanilla-flavored liquid creamer works; it blends smoothly with mascarpone and custard.
• Butter: For griddle flavor and golden edges. Unsalted butter lets you control salt; add a touch more if you prefer a lightly salted finish.
• Shaved Chocolate: Finely shaved dark chocolate mimics tiramisu’s cocoa dusting with more texture and melt. Use a bar and a peeler for delicate curls.
• Seasonings: A pinch of kosher salt sharpens flavors. Optional Blackstone Lumberjack seasoning adds a subtle warming note that complements the coffee and cream.

Instructions

Reduce the Kahlua Syrup: In a small saucepan, combine 1 cup Kahlua and 1 tablespoon granulated sugar. Bring to a boil over medium heat, then lower to maintain a gentle simmer. Cook 10 to 15 minutes, stirring a few times, until reduced by about half and syrupy. Remove from heat and cool completely so it thickens slightly. Make the Custard: In a medium bowl, whisk 3 large eggs with 1 tablespoon Kahlua, 1 teaspoon sugar, a pinch of kosher salt, 2 tablespoons vanilla coffee creamer, and a light shake of Lumberjack seasoning if using. Whisk until smooth and slightly frothy; this aeration helps the custard cling to the bread. Mix the Mascarpone Filling: In a separate bowl, stir 8 ounces mascarpone with the remaining 2 tablespoons coffee creamer until creamy and spreadable. If too stiff, add 1 teaspoon more creamer at a time. The goal is a soft, glossy mixture that spreads without tearing the bread. Assemble or Prep for Topping: For stuffed toast, spread mascarpone onto 4 brioche slices and top with the remaining 4 slices to form sandwiches. If topping instead, leave bread single-layer and reserve the mascarpone for finishing after griddling. Heat the Griddle or Skillet: Preheat a Blackstone griddle to medium-low (about 325°F) or heat a large nonstick skillet over medium-low. Add 2 tablespoons unsalted butter; when melted and lightly foamy, you are ready to cook. Dip and Cook: Quickly dip each sandwich or slice in the custard, coating both sides without oversoaking. Place on the hot surface and cook 2 to 3 minutes per side until deep golden and slightly crisp. If stuffed, handle gently to keep filling inside as it warms and softens. Finish and Serve: Transfer to plates. Spoon or pipe any remaining mascarpone on top (if not stuffed), drizzle generously with the cooled Kahlua syrup, and finish with shaved dark chocolate. Serve immediately while the edges are crisp and the centers are custardy.

Storage Tips

Cool cooked French toast completely on a wire rack to prevent trapped steam from softening the edges. Store in an airtight container in the refrigerator for up to 3 days, layering slices with parchment to prevent sticking. Keep the Kahlua syrup in a sealed jar in the fridge for up to 1 week. Reheat slices on a 300°F oven rack or medium-low griddle until warmed and crisped, about 6 to 10 minutes depending on thickness. The mascarpone topping should be stored separately; stir before serving. For freezing, place cooked, cooled slices on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 325°F oven until hot and crisp.

Ingredient Substitutions

No Kahlua on hand? Use 1 cup strong brewed coffee with 2 tablespoons brown sugar and 1 teaspoon vanilla extract and reduce to a syrup. Swap brioche for Texas toast or challah; keep slices thick for best structure. If mascarpone is unavailable, blend 8 ounces cream cheese with 2 to 3 tablespoons heavy cream until silky. Dairy-free options include plant-based creamer, vegan butter, and a dairy-free cream cheese alternative. For a lighter custard, replace 1 egg with 1/4 cup milk or half-and-half. Prefer a cocoa finish? Dust with unsweetened cocoa powder instead of shaved chocolate, or mix 1 teaspoon cocoa into the mascarpone for a subtle chocolate swirl.

Serving Suggestions

Serve two triangles per person with an extra drizzle of Kahlua syrup and a generous sprinkle of shaved dark chocolate. A few fresh berries, like raspberries or strawberries, balance the richness with bright acidity. If hosting brunch, pair with salty bacon or breakfast sausage for contrast, plus a simple fruit salad. For a dessert-style presentation, add a dollop of lightly sweetened whipped cream and a dusting of cocoa. Coffee, cappuccino, or cold brew is the perfect sip alongside, echoing the tiramisu theme. For kids or alcohol-free diners, offer warm maple syrup or coffee-free chocolate sauce on the side.

Cultural Background

Tiramisu originated in Italy, where layers of espresso-soaked ladyfingers, mascarpone, cocoa, and sometimes liqueur create a chilled, no-bake dessert. Translating those flavors into French toast is a very American brunch move, marrying the diner favorite with a beloved Italian classic. Brioche stands in for ladyfingers, soaking up custard like sponge cake, while Kahlua echoes coffee liqueur and mascarpone provides the signature creaminess. The shaved chocolate nods to tiramisu’s cocoa dusting but adds texture and aroma when it melts against the warm toast. It is a playful mash-up that respects the spirit of both dishes.

Seasonal Adaptations

In winter, add a pinch of cinnamon and nutmeg to the custard and serve with warm poached pears. Spring invites fresh strawberries or macerated cherries as a bright topping. In summer, swap shaved chocolate for a quick chocolate shell and garnish with fresh mint. For fall, add a splash of pumpkin spice creamer to the mascarpone and top with toasted pecans. Holiday brunch? Layer the stuffed sandwiches the night before and griddle to order while guests gather, finishing with extra syrup and a snowfall of chocolate.

Meal Prep Tips

For easy mornings, reduce the Kahlua syrup and mix the mascarpone up to 3 days in advance; store both covered in the fridge. Assemble stuffed sandwiches and refrigerate, tightly wrapped, for up to 12 hours. Whisk the custard just before cooking so it stays airy. If cooking in batches, keep finished slices on a wire rack over a sheet pan in a 250°F oven to hold crispness. For grab-and-go, cook single slices, cool completely, and freeze in pairs; reheat directly from frozen on a 325°F oven rack until hot, then add syrup and toppings.

However you serve it, this Tiramisu French Toast invites a little ceremony: a warm plate, a generous drizzle, and a shower of chocolate. Share it with people you love and do not be shy with the syrup. The best bites are the ones that leave you chasing every last ribbon on the plate.