Tiramisu bread pudding recipe, tiramisu recipe,

Tiramisu Bread Pudding

Tiramisu bread pudding

Tiramisu Bread Pudding

is an adapted recipe a cross between my two most favourite desserts in the world bread and butter pudding and tiramisu, so yo uare not likely to find the recipe in cook books. Tiramisu is savoyard biscuits (Ldie’s Finger Biscuits)dipped in black coffee and then covered with Mascarpone cheese and then served with chocolate on top. Bread and butter pudding is slices of bread and butter and dried fruit marinated in eggs and cream until the liquid soaks in and then cooked in a steam bath until it is light well risen and fluffy.

In this case the flavours of the tiramisu is incorporated into the method of cooking bread and butter pudding. chocolate bread and butter pudding is routine, but I wanted the rich redolent taste of coffee to linger on the tongue. I very rarely cook desserts partly because as I have just lost seven stones in weight I tend not to eat them and I am married to a diabetic, so in general desserts are a no go. However we had friends around yesterday so I made a dessert.

Ingredients
12 ounces stale challah (substitute any sweet bread, raisin bread or brioche)
2 cups whole milk
1 1/4 cup heavy cram
1/2 cup strong brewed coffee, cooled
6 tablespoons Tia Maria
3 large eggs
4 large egg yolks
1/2 cup sugar
6 ounces dark chocolate, finely chopped I used 85% chocolate.

Method
Butter a 9-by-13-inch Pyrex pan.Cut the bread into 1-inch cubes and place in the pan with the dried fruit. Bring the milk and cream just to a boil and whisk in the cocoa powder, coffee and Tia Maria. Meanwhile, whisk the eggs, yolks, and sugar together in a bowl. Still whisking, slowly drizzle in about one-quarter of the hot milk mixture – this will temper, or warm, the eggs so they don’t curdle. Whisking all the while, slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Rap the bowl against the counter to pop any bubbles that might have formed, then pour the custard over the bread. Rest for an hour

Centre a rack in the oven and preheat the oven to 350°F (175°C).Put the baking dish holding the unbaked pudding into the roasting pan, and then slide the pan setup into the oven and very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean. Top with cocoa before serving.