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.