This Tiramisú Bread Pudding recipe is a total game-changer! It has all of the creamy, coffee-infused goodness of classic tiramisú, but with a fun twist that makes it incredibly easy to make!
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History of tiramisú
This popular Italian dessert, made of ladyfingers drenched in espresso and a delicious whipped topping containing mascarpone, originated in Treviso, Italy, in the 1800s. They say it was created by the mistress of a “house of pleasure” in Treviso and later this history was hidden in popular retellings.
Tiramisú is renowned across the world as a super-delicious dessert. It takes a lot of work to make, though, in its original form, and we love this tiramisú bread pudding because it keeps the flavors of the original while really simplifying the process of making it!
What does tiramisú mean
Tiramisú is a great name for a dessert soaked in espresso. The Italian word literally means “pull me up” because this dessert is a perfect pick-me-up, thanks to the espresso that soaks through the ladyfingers in the original recipe.
Another interpretation of tiramisú could be “cheer me up.” You all know the feeling — it’s the end of a great meal and you’re satisfied but maybe your stomach feels a little heavy, weighed down with all the delicious food you’ve eaten. So you have a little tiramisú and it wakes you up and brings a smile to your face. We think this is totally clever and apt!
What is mascarpone
Mascarpone is a super-delicious cheese made from heavy cream and citric (tartaric) acid. It comes from Italy, tastes like clotted cream but even sweeter, and is made by heating up the heavy cream and adding the acid to solidify the cream. It’s super-spreadable and so delicious.
Mascarpone cheese is perfect for tiramisú because its natural sweetness counteracts the bitterness of the espresso and gives it a soft, pillowy texture.
How to make tiramisú Bread Pudding
Bread Pudding
- Slice brioche loaf into 8-10 slices, then layer 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 over the brioche slices until all the brioche is covered in the custard.
- Cover and refrigerate for at least 1 hour, preferably overnight.
- Bake at 350 degrees Fahrenheit for 30-35 minutes.
- Note: Bake the base without the mascarpone topping!
Mascarpone Whip
- In a bowl of an electric mixer or stand mixer add heavy cream, mascarpone, sugar, espresso, and vanilla.
- Beat together until medium peaks form. It will be nice and fluffy!
- Once the base has cooled completely, spread whipped topping evenly.
- Dust with plenty of cocoa powder and enjoy! You can serve it at room temperature or cool.
How to store tiramisú bread pudding leftovers
If you have any leftovers, you can store them in an airtight container in the fridge. They should last for up to three days, and you can pull them out and enjoy them for a bright pick-me-up at any point during that time!
Tiramisú Bread Pudding
Ingredients
- 1 loaf Brioche
- 4 large eggs
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- pinch of salt
Mascarpone Whip
- 2 cups cold heavy whipping cream
- 8 ounces mascarpone room temperature
- 3/4 cup granulated sugar
- 1/4 cup brewed espresso cooled
- 1 teaspoon vanilla extract
Instructions
- Slice brioche loaf into 8-10 slices, then layer in a 12 inch round oven-safe baking dish1 loaf Brioche
- In a large mixing bowl whisk together eggs, milk, sugar, vanilla extract, espresso powder, and a pinch of salt.4 large eggs, 1 cup whole milk, 1/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon espresso powder, pinch of salt
- Pour over the brioche slices until all the brioche is covered in the custard.
- Cover and refrigerate for at least 1 hour, preferably overnight.
- Bake at 350 degrees Fahrenheit for 30-35 minutes.
- Note: Bake the base without the mascarpone topping!
Mascarpone Whip
- In a bowl of an electric mixer or stand mixer add heavy cream, mascarpone, sugar, espresso, and vanilla.2 cups cold heavy whipping cream, 8 ounces mascarpone, 3/4 cup granulated sugar, 1/4 cup brewed espresso, 1 teaspoon vanilla extract
- Beat together until medium peaks form. It will be nice and fluffy!
- Once the base has cooled completely, spread whipped topping evenly.
- Dust with plenty of cocoa powder and enjoy! This is served room temperature or cool.
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Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You definitely always had me at Tiramisu 😍I wanted to make this for Sunday brunch breakfast but is it more of a dessert since it’s served more at room temperature than warm?
Made this for the family for Christmas and it was gone! Everyone loved it. My family all drinks coffee like crazy and couldn’t get enough of this. I used a nespresso capsule for the espresso and the espresso flavor was fantastic.
We are so glad that this was hit! Definitely great for coffee lovers! xo, Alia & Radwa