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.
Hi everyone, I’m Jocelyn, the blogger, recipe developer and photographer at Grandbaby Cakes! I am so honored to guest blog for BHG’s Delish Dish today! If there was any magazine that was front and center in my home growing up, it was definitely Better Homes and Gardens. I’ve got a great Strawberry Shortcake Tiramisu to share!
On Grandbaby Cakes, I love sharing unique twists on traditional recipes that have been passed down from my grandmother. One of my Big Mama’s (grandmother) vintage recipes I simply adored indulging in was strawberry shortcake. In fact, I celebrate my birthday each year with one. When spring finally surfaces and gorgeous bright berries are in season, I get excited to make one of my own from scratch.
For this post, I knew I wanted to update this classic universally loved dessert, and when I saw this wonderful tiramisu recipe in the BHG recipe archives, I was sold. I am the biggest fan of tiramisu. Since my trip to Italy last year, I have tried recreating this dessert in every way possible on my blog. From banana pudding tiramisu to even cookie dough tiramisu, I have tried it all but I knew a Spring remix was just what the doctor ordered to take this dish over the edge. Strawberry shortcake tiramisu is perfect for Easter, spring entertaining or your last course for any Sunday dinner.
The original BHG version was already such a wonderful recipe so I didn’t have to make many changes to create the impact I wanted.
- I replaced the original angel food cake with ladyfingers to provide more of a classic tiramisu taste.
- I added two teaspoons of seedless strawberry jam and a couple drops of red food coloring to the cream cheese mixture. It turned this super cute pink color and the jam added just the perfect hint of additional strawberry flavor I needed.
- I also omitted the sour cream from the remaining whipped cream. I wanted the whipped cream to shine when paired with the fresh strawberry slices mascerated in a couple of tablespoons of granulated sugar and lime juice.
After 12 long and patient hours, I finally had my first bite.
And then my second…. and third.
Honestly, it took a lot for me to walk away from another slice of this at 9 in the morning. I have never had such a delightful tiramisu, and the nostalgia of my childhood came flooding back. This dessert is a great reminder of the vintage strawberry shortcake recipe I enjoyed as a kid but with an adult flair. I have no doubt that this dessert would become a favorite of yours as well.
To see the full recipe and instructions, click HERE! Happy Baking!
All Desserts, Cakes, Delish Dish, Fruit Desserts, Italian Recipes, No-Bake Desserts, Shortcake, Strawberry Cake, Strawberry Desserts | Tags:
berry, bhg guest blogger, Dessert, guest blogger, Italian, shortcake, spring, strawberries, Strawberry, tiramisu