Tiramisu Bread Pudding and Cream Sauce
- Serves
- 8
I grew up in New Orleans, and my brother was once the manager of Commander's Palace Restaurant (when Emeril Lagasse was chef, but that's another story). They made a dessert called bread pudding souffle with whiskey sauce that was, to me, the perfect bread pudding--satisfying as comfort food, but elegant, rich and beautiful. I wanted to use a different flavor profile, so I thought it would be interesting to use the flavors in tiramisu--rum, coffee and chocolate. New Orleans French bread is very light and fluffy with a thin crust. If you can get it, lucky you; if not Italian bread will work, but cut off the thickest parts of the crust.
Ingredients
Bread Pudding
- 1 cup sugar, divided
- 4 eggs, separated
- 1 cup whole milk
- 1/2 cup mascarpone cheese, room temperature
- 3 tablespoon dark rum
- 1/2 teaspoon cocoa powder
- 1/2 cup very hot water
- 1/2 teaspoon instant espresso powder
- 1 loaf day old light French or Italian bread, heavy crusts removed, cut into cubes (about 5 cups)
- 1 pinch salt
Cream Sauce
- 1 1/2 cup heavy cream
- 2 tablespoon water
- 1 teaspoon instant espresso powder
- 1 teaspoon cocoa powder
- 1/4 cup dark rum
- 1/3 cup sugar
- bittersweet chocolate, grated
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Directions
Bread Pudding
- Step 1
Butter a 9 X 12 baking dish and preheat oven to 350.
- Step 2
Whisk together egg yolks, mascarpone, 1/2 cup sugar, and rum and cocoa powder. Dissolve espresso powder in hot water. Pour both over bread cubes and mix to combine well. Set aside.
- Step 3
In stand mixer fitted with whisk attachment, beat egg whites with pinch of salt. Add the other 1/2 cup sugar a little at a time, until meringue is shiny white and stiff peaks form. Gently fold meringue into bread mixture until thoroughly incorporated.
- Step 4
Put egg-bread mixture into baking dish, smooth top, and bake for 25-30 minutes. The top will be light brown and crusty and the center will be moist but not runny.
Cream Sauce
- Step 1
Bring heavy cream to boil, add coffee and cocoa powders, and whisk till blended, cooking for about 30 seconds, while being careful not to burn cream.
- Step 2
Add rum and sugar, whisk together, and set aside to cool slightly.
- Step 3
To serve, pour some of the cream sauce in a dish and top with a square of bread pudding. Grate chocolate over the top.