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.

How to Make It

Step 1

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

Step 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.

Step 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

Ratings & Reviews

ammycek's Review

Holley
December 06, 2012
N/A

Holley's Review

surfsuncali
October 31, 2012
Yum!

Nutmegger's Review

ammycek
December 26, 2013
Hello. Are you supposed to put water in the slow cooker before placing the casserole dish inside? Like the way you would use a water bath around the pan of a cheesecake in the oven?