Today I am so excited to be sharing this Tiramisu Bread Pudding. It is the first time I’ve made a bread pudding and I have to say, I am hooked.
Up until a few months ago, I wasn’t a regular Tiramisu-eater. Once I made a homemade version of a Tiramisu, it was like the blindfold was pulled off and all of the sudden I wanted to make everything into a Tiramisu.
This bread pudding is a baked with a mixture of milk, heavy cream, eggs, sugar and coffee grinds. The recipe calls for white bread, but I chose to use buttermilk bread instead. I really wanted to try it with Brioche bread, but I couldn’t find it, so buttermilk bread just felt more fancy than white bread. Really, after it’s baked, I don’t think it matters much, but if you are a serious bread pudding eater, please fill me in.
My secret ingredient is a coffee-flavored liquor that I added to the milk mixture and baked into this pudding. A classic Tiramisu usually includes coffee liquor, but the original recipe I adapted for this dessert did not call for if. However, if you don’t have any on hand, it’s an optional ingredient. This dessert needed a bit of pizzazz, so I also tossed in some mini chocolate chips!
I was surprised at how quick this dessert was to put together. The original recipe called for individual ramekins, but I decided to bake this in a 9inch by 9inch pan. The baking times were very similar and it allowed me to cut the slices as big or as small as I wanted. However, that did not stop me from digging into it with just a fork!
One of the reasons this dessert stole my heart is because of the topping. It is a cream cheese whipped cream, and if you have stopped by my blog, you might notice that I have discovered this wonderful topping and paired it with cakes and cupcakes.
Since this was a Tiramisu inspired dessert, I chose to swap out regular cream cheese for mascarpone cheese. I happened to have leftover mascarpone from another recipe I made over the weekend. A mascarpone whipped cream makes for the most wonderful mousse-like topping! I finished this dessert off with a sprinkle of cocoa powder.
I brought the leftovers into work on Monday and it was gone before I knew it! I consider my coworkers my best taste testers since I literally fill the break room with desserts on Monday morning. I don’t think they are that mad about it either.
Okay, let’s run through this one more time. Here is the original Tiramisu Bread Pudding recipe. If you like a spiked dessert, adjust the milk to 1 cup and add 1/3 cup of a coffee-flavored liquor. Sprinkle a handful of mini chocolate chips (about 1/8 cup) on top. If you feel inclined, swap out the cream cheese in the topping for a mascarpone cheese, I promise it’s worth it! Lastly, dust it with a touch of cocoa powder.
This dessert is can also be made in advanced and served cold! If you have individual ramekins for this, that’ great! If not, just know you can also bake it in a larger dish as well.