Tiramisu Bread Pudding
Day-old bread becomes a delectable, coffee-infused treat for two in this Tiramisu Bread Pudding.
A Little Pich Me Up
In Italian, the word "tiramisu" literally translates to mean "pick me up" and it's no wonder, because that's just what a bite of that light and airy, coffee flavored dessert can do.
Traditionally, tiramisu is made form ladyfingers, made from a light sponge cake, that are dipped in espresso and layered with a mixture of mascarpone cheese, eggs, and sugar. Cocoa powder is often dusted between the layers to give it an extra elegant look and robust flavor.
Tiramisu Bread Pudding
Today, we're taking a spin on the classic Italian dessert by creating an espresso-infused bread pudding. The baked puddings are then topped with a generous portion of a slightly sweetened mascarpone mixture.
This dish is a perfect combination of warm pudding and cool, creamy topping. And, with its light sweetness, it is just as perfect a "pick me up" when eaten for breakfast as it is if eaten as a dessert or a mid-afternoon snack.
Tiramisu Bread Pudding
Ingredients
For the Pudding
- ¼ c skim milk
- ¼ c espresso or very strong coffee
- 3 eggs
- 1 tablespoon sugar
- 3 c bread (French bread works well, or really any mild-flavored bread of your choosing), cubed
For the Topping
- ⅓ c mascarpone cheese
- 2 tablespoon skim milk
- 1 ½ tablespoon powdered sugar
- Cocoa powder (to top)
Instructions
- In a small bowl, whisk together ¼ c milk, eggs, espresso, and sugar.
- Place the bread cubes in a medium bowl and pour the egg mixture over the cubes. Mix to coat the bread with the egg mixture and set the mixture aside for the bread cubes to soak up the liquid while your oven preheats.
- Preheat your oven to 375F.
- Place the soaked bread cubes into a greased, 3 c ramekin or oven-safe dish. Place the ramekin on a baking sheet (to catch any bubble over) and bake for 25-30 minutes, until the pudding has set and a knife inserted into the center comes out moist, but without any crumbs attached.
- Place the ramekin on a wire rack to cool slightly.
- In a medium bowl, whip the mascarpone with 2 tablespoon milk and powdered sugar, until light and fluffy.
- Gently, remove the bread pudding from the baking dish and place on a serving plate. Top with mascarpone topping and dust with cocoa powder.
- Serve immediately.
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
