This recipe is a by-product of my numerous bread-making experiments. And my love for tiramisu! I have used day-old (or even more than a day old as long as it was in the refrigerator) challah bread, sweet rolls and french bread. Combining the basic ingredients for tiramisu and adding a healthy dose of kahlua, this bread pudding is excellent even the day after it was made. If it lasts that long….
- 8 oz day-old french bread, cut into small cubes
- 1/4 cup espresso coffee or very strong regular coffee
- 8 oz mascarpone cheese
- 6 oz ricotta cheese
- 3 eggs
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 cup kahlua
- butter to grease baking dish
- ground chocolate for sprinkling
- Place bread cubes in a mixing bowl. Combine 1/2 cup kahlua and coffee and pour over the bread cubes. Let soak until liquid is all absorbed. Set aside or refrigerate.
- In another bowl, beat eggs and sugar. Add milk, cream and cheeses. Stir until well combined.
- Add the soaked bread (bread should be mushy) into the milk mixture and carefully combine.
- Grease baking dish with butter. Pour mixture in dish.
- Bake in preheated 350F oven until golden brown (mine took 55 minutes) and center is set (not wiggling anymore) and sides are pulling away from dish.
- When done, remove from oven and pour the remaining 1/2 cup kahlua. Cool on wire rack. Sprinkle ground chocolate on top and serve warm or cold with ice cream or just plain, warm heavy cream!