Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

199 calories; calories from fat 0%; fat 9g; saturated fat 4.5g; mono fat 1.9g; poly fat 0.4g; protein 6.7g; carbohydrates 23.5g; fiber 0.7g; cholesterol 63mg; iron 1.1mg; sodium 191mg; calcium 95mg.
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