Tiramisu French Toast Casserole

By vealam

Ingredients

• For the French Toast Casserole:
• 2 bags Sister Schubert's Dinner Yeast Rolls (20 rolls)
• 8 large eggs
• 1 2/3 cup 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 of salt
• For the Mascarpone Whipped Cream:
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/4 cup granulated sugar

Details

Adapted from aspicyperspective.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Spray a 9 X 13 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 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!