Tiramisu Baked French Toast Casserole

Tiramisu Baked French Toast Casserole – A French Toast Bake with panache! Decadent layers of coffee and cream with a chocolate almond crumble top.

Holiday Breakfasts: Success and Failure.

Holiday breakfasts are always something I look forward to, because they center around family and memory making.

Every year I create a casserole or breakfast bake that can be made-ahead and popped in the oven first thing in the morning. That way, I don’t miss out on the celebration.

But it can’t be any-old ordinary breakfast casserole. For Thanksgiving, Christmas, or New Years morning it has to be something truly special!

In the past I’ve had winners and, well… Losers.

One year I made a gruyer and crab scramble casserole that I thought was going to be a huge hit. Lt. Dan decided after the first bite that eggs and crab did not belong together.

After that, I learned it’s best not to experiment with new flavor combinations on Christmas morning.

Baked French Toast Casserole

However, other years I’ve had massive success with breakfast bakes, like my classic french toast casserole.

A lovely spinoff of this Christmas morning miracle, is today’s Tiramisu French Toast Casserole.

What is French Toast Casserole?

French Toast Casserole encompasses all the flavors of classic french toast in one easy throw-in-the-oven dish that is made the night before.

Yeah, the NIGHT before.

How Do You Make French Toast Casserole Overnight?

• I start with Sister Schubert Dinner Yeast Rolls because they offer a light pillowy texture and bold yeasty flavor that stand up to the other flavors in this recipe.
• I cut the yeast rolls in quarters and throw them in a baking dish.
• Then I whisked the french toast casserole egg mixture with espresso and booze to give it an intense tiramisu essence.
• I also made a quick chocolate almond crumble to sprinkle over the top for texture and visual appeal.
• If you want to make Tiramisu French Toast Casserole the night before… I would stop right here and put each separate component in the fridge overnight.
• The next morning, you simply re-whisk the egg mixture and pour it over the yeast rolls, then sprinkle on the crumble before baking.

See the recipe card below for the rest of the instructions!

Tiramisu French Toast Casserole and Why It’s the Best

The pop of espresso and booze, plus the layer of chocolate almond crumble, gives this french toast casserole that extra something that makes it just right to serve to guests… You might even impress your mother in law.

P.S. I served this to the entire family; there’s only a very small amount of espresso and booze in each serving.

Blessed is the season which engages the whole world in a conspiracy of love! ~ Hamilton Wright Mabie

A heart full of love and a tummy full of Tiramisu French Toast Casserole… Sounds like the making of a perfect holiday morning!

See the recipe card below for how to make Tiramisu Baked French Toast Casserole. Enjoy!

Sister Schubert’s is offering a fun holiday program this year to help you get into the spirit of magic, kindness, and brotherly love.

Use your favorite holiday quote in this cross stitch inspired NeedleQuotes Maker to share festive graphics with your friends.

You can share them on Facebook, Twitter, Pinterest, even by email.

Spread joy and cheer this season!

Other Holiday Breakfast Recipes You Might Like:

Mexican Breakfast Casserole with Hash Brown Top

Drunken Monkey Bread Recipe

Holiday Apple Cinnamon Old Fashioned

Mexican Breakfast Salad

Cinnamon Roll Bread Pudding Muffins

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Tiramisu French Toast Casserole

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Tiramisu French Toast Casserole – A French Toast Bake with panache! Decadent layers of coffee and cream with a chocolate almond crumble top!

Servings: 12

Ingredients

US Customary - Metric

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:

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon unsweetened cocoa powder
• 1/2 cup sliced almonds
• Pinch salt

For the Mascarpone Whipped Cream:

• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/4 cup granulated sugar

Instructions

• 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!

Notes

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. 

Nutrition

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

Course: Breakfast

Cuisine: American

Author: Sommer Collier

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Disclosure: This post is sponsored by Sister Schubert’s Rolls. All opinions are my own.

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