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  • 12 slices Thomas'® Cinnamon Swirl Bread
  • 6 egg yolks
  • ½ cup sugar
  • 8 oz mascarpone cheese
  • 1 tsp vanilla extract
  • 1½ cups heavy cream
  • 2 cups espresso, cooled
  • 2 tbsp Grand Marnier
  • 4 tbsp unsweetened cocoa powder
  • oil spray for greasing


  1. Preheat oven to 425°F.
  2. Toast 12 slices Swirl Bread for 13 minutes, then remove from heat and set aside.
  3. In a medium pot, bring about 3" of water to a simmer.
  4. In a glass bowl big enough to sit on top of the pot, whisk egg yolks and sugar.
  5. Place bowl on top of pot and continue to whisk for around 8–10 minutes until egg mixture has thickened. Remove from heat and let cool.
  6. In a bowl, whisk mascarpone cheese then gently fold into egg mixture with vanilla extract.
  7. In another bowl, whisk heavy cream until peaks form. Gently fold into mascarpone mixture.
  8. In another bowl, mix cooled espresso with Grand Marnier.
  9. Grease a 9x13” baking dish.
  10. Begin dipping slices of Swirl Bread into espresso mixture and create one layer in the baking dish.
  11. Spread half the mascarpone mixture over the Swirl Bread layer, then repeat with dipping bread, layering and topping with mascarpone mixture.
  12. Dust with 4 tbsp unsweetened cocoa powder and chill for 2 hours.

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