Tiramisu Bread Pudding

A few weeks ago I tried a variation on this Tiramisu Bread Pudding recipe that I found on The Kitchn.  I was dying for Tiramisu, but I couldn’t find Ladyfingers ( a key component) at my grocery store.  I stumbled upon this recipe which uses bread instead, and I have to say, we loved it even more than regular Tiramisu!

It’s hard to get some of the specialty items called for in their recipe, so I made some substitutions.  I have to say, this bread pudding got rave reviews all around, from adults and kids alike.  For the original, decadent recipe, check out the post on The Kitchn.  Here’s my slightly less decadent version:

Bread Pudding:

12 slices toasted white bread
2 cups skim milk
1 1/2 cups heavy whipping cream or half and half
1/2 cup brewed coffee, cooled
3 eggs
4 egg yolks
1/2 cup sugar
6 oz. chocolate chips

  1. Toast the white bread, and then tear it into chunks.  Put it in a 9 x 13 pan that has been sprayed with cooking spray.
  2. Bring the milk and half and half just to a boil, then remove from the heat.
  3. Combine the eggs, coffee and sugar.
  4. Slowly whisk in 1/4 of the hot milk mixture.  Whisking in a little at a time will help keep the mixture from curdling.
  5. When the mixture is well combined, slowly add in the rest of the hot milk, whisking constantly.
  6. Add in the chocolate chips and stir until they are melted.
  7. Pour everything over the bread, pressing down on the bread so that it soaks up the chocolate mixture.
  8. The original recipe suggests letting it steep for 30 minutes, but I popped mine straight into the oven.
  9. Bread pudding usually does best when you put the pan inside another, larger pan filled half full with hot water.  This keeps the eggs from scrambling.  I took my chances and omitted this step and my recipe turned out fine.
  10. Bake for 35 to 45 minutes at 350F.

Tiramisu Cream

While the Bread Pudding is baking, mix up the cream sauce.  This is a very broad variation on the original recipe, but I can’t get mascarpone cheese in my town, and I didn’t have any heavy whipping cream that night.  I also don’t like using raw eggs in recipes.  Suffice it to say, my recipe probably wasn’t gourmet perfection like the original, but we thought it was wonderful.

2/3 c. sugar
1/4 tsp. salt
1 package neufchatel cream cheese
1/2 small container Cool Whip.

Beat the cream cheese until smooth.  Add the sugar and salt, beating well.  Fold in the Cool Whip.

Assembling the pudding:

The original recipe says to refrigerate the pudding until firm before assembling the layers.  We simply couldn’t wait, however, so I served this dish warm.  It was delicious and no one could get enough.  We never got to try it cold, so I’ll just have to make it again sometime!

Whether you chill the pudding, or just let it sit until it’s not too hot to handle, here is how to assemble the layers:

Cut a slice of bread pudding and plate it.  Then, with a good knife, carefully cut the pudding in half so that you have a bottom layer and a top layer.

 

Spread the bottom layer with some of the Tiramisu Cream.  Sprinkle some cocoa powder over the cream.

Place the top layer of pudding on top of the cream, and spread it with more Tiramisu Cream.  Sprinkle the top layer with cocoa powder and serve.

Enjoy!!

Comments

  1. Now this I have GOT to TRY! It looks FABULOUS!

  2. I’ll have you to thank for the extra calories! Looks delicious and I can’t wait to try it.
    : )

  3. Hi my name is Jessie and I just found your site. What a delicious recipe you have presented today – I want to try it after Easter. have a great day – I’m going to try to follow you weekly.

  4. Well yeah !
    This looks delicious !

    Lise

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