Thick-cut Japanese shokupan (milk bread) is soaked in a rich espresso cream made with milk, eggs, vanilla, sugar and espresso. The bread is then fried in butter until golden and caramelized.
It is finished with a light tiramisu mascarpone cream generously draped on top, served with a warm espresso anglaise and a dusting of cocoa powder for a classic tiramisu finish.
The ingredients
French Toast (Espresso Casserole):
- Japanese Shokupan Milk Bread – 2 thick slices
- Whole milk – 120 ml
- Whole eggs – 2 pieces
- Sugar – 20 g
- Vanilla extract – 1 tsp
- Espresso – 30-40 ml (strong espresso)
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Cooking:
Tiramisu cream:
- Mascarpone cheese – 100 g
- Heavy whipping cream – 120 ml
- Egg whites – 1 piece
- Powdered sugar – 20 g
English Espresso:
- Classic English sauce – 120 ml
- Espresso – 20-30 ml
Conclusion:
- Cocoa powder – for dusting
method
- Make the espresso cream by whisking the milk, eggs, sugar, vanilla and espresso until smooth.
- Dip the chokupan slices in the cream until completely absorbed.
- Fry in butter over medium heat until golden brown and caramelized.
- Prepare the tiramisu cream by beating the mascarpone, cream, egg whites and icing sugar until light and fluffy.
- Pipe tiramisu cream on cooked French toast.
- For warm English espresso on toast.
- Finish by dusting with cocoa powder.
