Tiramisu Bread Pudding

Tiramisu Bread Pudding Recipe
Oxmoor House
Drizzled with a rich mascarpone sauce, this moist, coffee and Kahlúa-flavored bread pudding features the flavors of tiramisu, a favorite Italian dessert.


10 servings (serving size: 1/2 cup pudding, about 1 tablespoon sauce, and about 1/4 teaspoon cocoa)

Recipe from

Oxmoor House

Nutritional 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


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


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.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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