Tiramisu Bread Pudding

Bread Pudding. It is quite simply a sweetened version of bread dressing, made from bread, eggs and milk. The main difference is the addition of sugar or other sweet ingredients. It is also sometimes made from cinnamon rolls, sweet rolls, coffee cake or donuts. Quite simply I love it, especially when it’s served warm.

This recipe is a little bit different than many I have seen. It isn’t flavored with cinnamon and nutmeg, nor does it have a delicious syrup poured over the top. This bread pudding is flavored with coffee and topped with a Marscapone type of whipped topping—oh my goodness I could eat the topping alone! The texture is similar to a baked French toast, but heavier and denser. I love the corner pieces because it gets a little bit crispy on the edge but there is still some of the custardy, creamy center too. If you love the taste of tiramisu and you are someone that likes bread pudding I think you will really enjoy this recipe.

Tiramisu Bread Pudding
Adapted by: A Cook’s Quest from Better Homes and Gardens

1 ¾ c milk
¾ c whipping cream
1 T instant coffee crystals
6 eggs lightly beaten
2/3 c granulated sugar
1/3 c brown sugar
2 tsp vanilla
8 cups of torn, stale, wheat bread (I used 10 slices)
½ cup powdered sugar

Take your bread out of the packaging and set it out on the counter to dry out a little if necessary. I left mine out for about an hour or so just because it was still a little soft. Tear into pieces and place in a 9x13 inch pan.

When ready to prepare, preheat the oven to 350 F. In a large bowl combine, milk, whipping cream and coffee crystals. Mix until coffee crystals are dissolved. Reserve 2 T of this milk mixture and set aside for later.

Stir eggs, sugars, and vanilla into the milk and cream mixture. Pour over the torn bread making sure to cover all the bread. Let sit for about 5-10 minutes until bread has absorbed some of the milk mixture.

Cover tightly with tin foil and bake 35 minutes. Uncover and bake an additional 20-30 minutes or until a knife inserted near the center comes out clean and the pudding feels firm to the touch.

Combine the powdered sugar and reserved milk mixture, drizzle over the top of the warm pudding. Serve warm or room temperature topped with the cream cheese topper and cocoa powder if desired.

Cream Cheese Topper
In a mixing bowl beat ¾ c whipping cream, 2 ounces of softened cream cheese, and 2 T powdered sugar on medium speed until soft peaks form.

Total Cost approx. $3.50
Milk .33
Whipping Cream $1.00
Eggs $1.08
Bread .50
Cream Cheese .24 (bought last week for .99 a package)