Tiramisú Bread Pudding

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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!

Tiramisú Bread Pudding

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 8


  • 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


  • 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.


  • 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!

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