Crockpot Tiramisu Brioche Bread Pudding Step-by-step instructions

Before you start

Before beginning, ensure that the brioche is cut into uniform, bite-sized cubes to allow for even absorption of the custard. Gather all necessary ingredients, ensuring the mascarpone is at room temperature for easier distribution.

Prepare your 6-quart slow cooker by lightly greasing it if desired, though the richness of the brioche usually prevents sticking. Have your whisk and mixing bowl ready to combine the custard ingredients quickly, ensuring the eggs are thoroughly beaten before pouring over the bread base.

Instructions

Layering the ingredients

1. 1Layering the base
   Arrange the cubed brioche bread and ladyfingers in the bottom of the slow cooker. Add dollops of mascarpone cheese evenly between the layers to ensure pockets of cream throughout the pudding.
   Look for Evenly distribute bread and cheese
   Tip Do not pack the bread too tightly to allow the custard to absorb.

At this stage, the slow cooker should be filled with alternating layers of brioche, ladyfingers, and mascarpone. The bread should be loosely arranged to ensure maximum surface area for the custard.

Visually check that the mascarpone is evenly distributed throughout the bread to ensure that every serving contains creamy ribbons of cheese. The slow cooker is now ready to receive the liquid custard mixture that will bind the entire dessert together into a cohesive, delicious pudding.

Custard preparation

2. 2Preparing and pouring the custard
   In a medium bowl, whisk together the eggs, heavy cream, coffee liqueur, and vanilla extract until smooth. Pour this mixture slowly and evenly over the bread and cheese layers in the slow cooker.
   Look for Custard is completely incorporated
   Tip Ensure the custard coats all bread pieces.

The custard should be a smooth, uniform liquid with no visible streaks of egg. Once poured, the custard should appear to soak into the bread immediately. Observe that the liquid level reaches about two-thirds of the way up the sides of the bread mixture.

If the bread seems overly dry, gently press it down with a spoon to encourage absorption. The mixture should smell fragrant with vanilla and coffee notes, signaling that it is ready for the slow-cooking process.

Cooking and finishing

3. 3Slow-cooking and finishing
   Cover the slow cooker and cook on low for 2.5 hours. Check that the custard is set by inserting a knife into the center, ensuring it reaches 160°F (71°C) to cook the eggs through. Dust generously with cocoa powder before serving warm.
   Look for Custard is firm and set
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Dust the cocoa powder right before serving to keep it fresh and powdery.

After the cooking time, the pudding will have risen slightly and the custard will be set. The surface should be firm to the touch, and the kitchen will be filled with the aroma of warm coffee and sweet cream. Check the internal temperature with a thermometer to confirm it has reached 160°F (71°C). Once finished, the final step is to dust the top with cocoa powder, which adds a beautiful contrast and the signature tiramisu flavor profile.

Common mistakes

A common mistake is packing the bread too tightly into the slow cooker, which prevents the custard from reaching the bottom layers and results in dry spots.

Avoid lifting the lid frequently during the cooking process, as this releases steam and drops the internal temperature, which can significantly extend the cooking time and lead to uneven results. Additionally, ensure the eggs and cream are fully whisked together; failing to do so may result in streaks of cooked egg in the final dish.

How to tell it’s done

The tiramisu bread pudding is done when the custard has set and the edges are slightly firm. Using a probe thermometer, check the center of the pudding to ensure it has reached an internal temperature of 160°F (71°C) to safely cook the eggs. The top should appear puffed and golden, and a knife inserted into the center should come out clean, indicating that the custard has fully thickened and stabilized around the bread and mascarpone layers.

• Egg dishes: 160°F (71°C) in the thickest part