Tiramisu French Toast Casserole with Chocolate Almond Crumble and Whipped Mascarpone Cream #tiramisu #frenchtoast #holiday #christmas
Print Recipe
5 from 21 votes

Tiramisu French Toast Casserole

Tiramisu French Toast Casserole – A French Toast Bake with panache! Decadent layers of coffee and cream with a chocolate almond crumble top!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 357kcal
Author: Sommer Collier


For the French Toast Casserole:

  • 2 bags Sister Schubert’s Dinner Yeast Rolls (20 rolls)
  • 8 large eggs
  • 1 2/3 cups half & half
  • 1/2 cup granulated sugar
  • 2 ounces espresso
  • 2 ounces bourbon, dark rum, or Kahlua
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

For the Chocolate Almond Topping:

For the Mascarpone Whipped Cream:


  • Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Cut the rolls into quartered and place all the pieces in the baking dish. 
  • In a large bowl, whisk together the eggs, half & half, sugar, espresso, booze, vanilla, cinnamon and salt. Set aside. 
  • To make the crumble topping, place the butter, flour, sugar, cocoa and salt in a small bowl. Press with a fork until a pebbly crumble forms, then mix in the almonds.
  • When ready to bake, pour the egg mixture over the chopped yeast rolls. Mix by hand so that all the roll pieces are saturated. Then sprinkle the top with chocolate almond crumble. Bake for 45-60 minutes until golden and bubbly. Jiggle the pan to make sure the center is firm.
  • While the french toast casserole is baking, place the mascarpone cheese in a food processor or electric mixer with a whip attachment. Beat to soften, then add the sugar, and slowly add the cream until all is incorporated. Whip until a firm whipped cream has formed. Refrigerate until ready to serve.
  • Once the tiramisu french toast casserole is ready, cut into pieces and top with a dollop of mascarpone whipped cream!


If making ahead, prep all the components separately. Cover and refridgerate. When ready to bake, pour the egg mixture over the bread, sprinkle on the crumble and bake. 


Serving: 1piece | Calories: 357kcal | Carbohydrates: 19g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 172mg | Sodium: 140mg | Potassium: 136mg | Fiber: 0g | Sugar: 14g | Vitamin A: 890IU | Vitamin C: 0.4mg | Calcium: 105mg | Iron: 0.8mg