Who doesn’t love a comforting slice of bread pudding? Picture this: soft brioche bread soaked in a rich custard with a hint of espresso, baked until beautifully golden. And the best part? A delightful mascarpone whip on top that steals the show!
Print
Tiramisú Bread Pudding
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
Scale
- 1 loaf of Brioche
- 4 large eggs
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp espresso powder
- a pinch of salt
**For the Mascarpone Whip:**
- 2 cups cold heavy whipping cream
- 8 oz mascarpone (at room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brewed espresso (cooled)
- 1 tsp vanilla extract
Instructions
- Slice the brioche loaf into 8-10 slices and arrange them in a 12-inch round oven-safe baking dish.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and espresso powder.
- Pour the custard over the brioche slices until they’re all covered. Cover and refrigerate for at least 1 hour, preferably overnight.
- Bake at 350 degrees Fahrenheit for 30-35 minutes. Note: Bake without the mascarpone topping!
- For the Mascarpone Whip: In an electric or stand mixer, combine heavy cream, mascarpone, sugar, espresso, and vanilla. Beat until you get medium peaks – nice and fluffy!
- Once the base has cooled completely, spread the whipped topping evenly.
- Dust with plenty of cocoa powder and enjoy! Serve at room temperature or cool.
Notes
- For serving, you can skip the mascarpone topping until you’re ready to enjoy. It’s best served at room temperature.
- If you prefer the bread pudding warm, serve the mascarpone whip on the side, and let everyone add a dollop to their liking. Enjoy this delightful treat!
