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Tiramisu Bread Pudding

Oxmoor House
Yield 10 servings (serving size: 1/2 cup pudding, about 1 tablespoon sauce, and about 1/4 teaspoon cocoa)
Drizzled with a rich mascarpone sauce, this moist, coffee and Kahlúa-flavored bread pudding features the flavors of tiramisu, a favorite Italian dessert.

Ingredients

  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 tablespoons instant espresso granules
  • 2 tablespoons Kahlua (coffee-flavored liqueur)
  • 2 cups 1% low-fat milk, divided
  • 2 large eggs, lightly beaten
  • 8 cups (1-inch) cubed French bread (about 8 ounces)
  • Cooking spray
  • 1/3 cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • 2 teaspoons unsweetened cocoa

Nutrition Information

  • calories 199
  • caloriesfromfat 0.0 %
  • fat 9 g
  • satfat 4.5 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 6.7 g
  • carbohydrate 23.5 g
  • fiber 0.7 g
  • cholesterol 63 mg
  • iron 1.1 mg
  • sodium 191 mg
  • calcium 95 mg

How to Make It

  1. Combine first 3 ingredients in a small saucepan. Bring to a boil; boil 1 minute, stirring occasionally. Remove from heat; stir in liqueur.

  2. Combine 1 3/4 cups milk and eggs in a large bowl, stirring with a whisk. Add espresso mixture, stirring with whisk. Add bread, stirring to coat. Pour bread mixture into a 2 1/2-quart round casserole coated with cooking spray. Place dish in an oval 7-quart electric slow cooker. Cover and cook on LOW for 2 hours or until set.

  3. Combine remaining 1/4 cup milk, mascarpone cheese, and vanilla in a small bowl, stirring with a whisk until smooth. Spoon bread pudding into dessert dishes; top each with mascarpone sauce, and sprinkle with cocoa.

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