Tiramisu French Toast Bake

By: Instant Pot Culinary Team

Tiramisu French Toast Bake
cuisine icon Cuisine
Italian-American
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
1 Hour (includes cooling time)
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
Breakfast, Brunch, Cocoa, Coffee, Espresso, French Toast, Instant Pot, Instant Pot Culinary Team

prep icon Prep Time
25 Minutes
cook icon Cook Time
25 Minutes

serving icon Servings
6 Servings
Ingredients
  • 1 small loaf brioche bread, sliced
  • 1 cup whole milk
  • 3 large eggs
  • ½ cup granulated sugar, divided
  • 1 tbsp King Arthur Vanilla Extract
  • ¼ cup cooled strong coffee or espresso
  • 8 oz mascarpone cheese, room temperature
  • Butter, for greasing the baking dish
  • Cocoa powder, for dusting
  • ½ cup heavy whipping cream
  • 3 tbsp granulated sugar (for whipped cream)
  • Fresh strawberries, sliced (for topping)
Instructions
  • In a large mixing bowl, whisk together the whole milk, eggs, ½ cup sugar, King Arthur Vanilla Extract, and cooled coffee or espresso until fully combined.
  • Butter a 1.5-quart CorningWare or other oven-safe, Instant Pot–safe baking dish.
  • Tear the brioche slices into larger pieces. Dip each piece into the coffee custard, allowing it to soak briefly, and layer into the prepared baking dish to form an even base.
  • In a separate bowl, beat the mascarpone cheese with 3 tablespoons of sugar for about 5 minutes, until light, fluffy, and easy to spread.
  • Spread a thin layer of the whipped mascarpone over the soaked bread. Lightly dust with cocoa powder. Repeat layering brioche, mascarpone, and cocoa powder until the dish is full, ending with a final layer of custard-soaked bread on top.
  • Pour any remaining custard evenly over the bake. Dust the top generously with cocoa powder.
  • Add 1 ½ cup of water to the bottom of the Instant Pot. Place a trivet inside and lower the baking dish onto the trivet. Pressure Cook on High / More for 25 minutes. Allow a natural release for 5 minutes, then carefully quick release any remaining pressure.
  • While the bake cooks, beat the heavy whipping cream with 3 tablespoons of sugar until stiff peaks form. Keep chilled until ready to use.
  • Let the tiramisu French toast bake cool slightly for 10–15 minutes. Top with whipped cream, sliced strawberries, and a final dusting of cocoa powder before slicing and serving.
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