I seem to be on a tiramisu kick lately… I apologize to anyone who doesn’t like coffee, and chocolate, and whipped cream, and mascarpone. But, quite honestly, if you don’t like any of those things, I feel bad for you anyways 😉 Hahah. This is another of those easy peasy recipes that are both quick and delicious… my favorite! It’s just a bit unfortunate that it’s a hot dessert because it’s so uncomfortably hot out, and I personally dislike even turning the oven on in these circumstances. But, it’s definitely worth the extra heat, I believe. And the cream cheese whipped cream is the perfect accompaniment for it. Yum! The first time I made this recipe, it was out of necessity… my mom had left out a whole loaf of French bread for a couple days, and it had literally turned into a rock. So, bread pudding was the perfect way to use up hard bread, not to mention, it’s really really good. Score!
Tiramisu Bread Pudding
adapted from Good Housekeeping Magazine
Yields: one large casserole dish (6-8 servings) + about 1 1/2 cups whipped cream
1 large loaf of French bread, stale or toasted, sliced and cubed
1 1/3 cups skim milk
1 cup whole milk
1/4 cup heavy cream
1/3 cups white sugar
1/3 cup brown sugar
3-4 tbsp chocolate milk mix (I always use Nesquik)
2 tbsp instant coffee crystals
1/2 cup chocolate chips
2 tsp vanilla
1/3 cup powdered sugar
Cream Cheese Whipped Cream
3/4 cup heavy cream
1 oz. cream cheese (or mascarpone!), softened
1 tbsp powdered sugar
Make the bread pudding:
Preheat oven to 350F. In a large bowl, mix together the milks, heavy cream, coffee crystals, and chocolate milk mix, whisking until completely dissolved. Reserve 1 tbsp milk mixture and set aside.
Stir the eggs, sugars, and vanilla into the main bowl of the milk mixture. Stir in bread pieces until well soaked and moistened. Spray a large casserole dish (13×9) with nonstick spray, and pour in about half of the bread and milk mixture. Sprinkle about half of the chocolate chips on top, then pour the rest of the bread and milk mixture, followed by the rest of the chocolate chips.
Bake 40-45 minutes, until the pudding is puffed, set, and a knife inserted near the center comes out clean (except for the chocolate chips). If the weather permits, let rest in the oven for 10-15 minutes with the oven door open, to prevent the pudding from becoming overly deflated.
In a small bowl, combine the reserved milk mixture with the powdered sugar, stir until smooth. Drizzle over the bread pudding. To serve, scoop individual portions up with a large serving spoon, place on serving plates, and top with a hefty dollop of cream cheese whipped cream.
Make the cream cheese whipped cream:
In the bowl of a stand mixer, beat the heavy cream to a thick but liquid consistency. Add in the cream cheese and beat to soft peaks. At the end, beat in the powdered sugar. Dollop generously on top of the bread pudding servings!
This is amazing!
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