Tiramisu Bread Pudding

Tiramisu Bread Pudding

Faith Kennedy

Servings

4

Prep Time

40 minutes

Category

Dessert

This bread pudding is inspired by the flavors of classic tiramisu: espresso-soaked richness, a

creamy mascarpone layer, and a soft custard-soaked center. Serve warm for a comforting

pudding texture, or chilled for a more traditional tiramisu texture.

Ingredients

    Tools:

    • Lancaster No. 6 Skillet

    Bread Pudding Ingredients:

    • 4 cups brioche, cubed
    • 2 eggs
    • 1 1/2 cups whole milk
    • 1 1/3 cups heavy cream
    • 2/3 cup strong coffee or espresso
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 1/2 teaspoons vanilla extract
    • 2 teaspoons coffee liqueur (optional)
    • 6 oz mascarpone cheese
    • 1/2 teaspoon cinnamon
    • 1/8 teaspoon salt

    Vanilla Mascarpone Whipped Cream Ingredients:

    • 1/2 cup mascarpone cheese, cold
    • 3/4 cup heavy cream, cold
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract

    Directions

    1. Preheat oven to 350°F. Lightly grease your cast iron skillet with butter.

    2. In a large bowl, whisk together eggs, milk, cream, coffee, both sugars, vanilla, liqueur (if using), cinnamon, and salt. Stir in mascarpone until mostly smooth.

    3. Add cubed brioche to the bowl and gently fold until the bread is fully coated. Let sit for 15–20 minutes to allow the bread to soak up the custard.

    4. Pour the mixture into the prepared skillet, smoothing the top.

    5. Bake for 30–40 minutes (depending on size) until the top is puffed and golden, and the center is just set.

    6. Allow to cool slightly before serving. Dust with cocoa powder and top with whipped cream or mascarpone topping if desired.

    Vanilla Mascarpone Whipped Cream

    1. In a chilled bowl, briefly beat the mascarpone until smooth.

    2. Add the heavy cream and beat on medium-high until the mixture begins to thicken.

    3. Add powdered sugar and vanilla extract and continue beating until soft peaks form.

    4. Serve immediately or refrigerate for up to 2 days.
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