Crockpot Tiramisu Brioche Bread Pudding Tips, FAQ & printable recipe

Tips for success

For a more pronounced coffee flavor, substitute part of the heavy cream with a concentrated shot of chilled espresso. This enhances the depth of the coffee profile without making the custard too thin.

If you prefer a lighter dessert, you can reduce the amount of mascarpone slightly, though this will impact the overall creaminess of the pudding. Always use a high-quality vanilla extract to ensure the best possible flavor base for the custard.

When serving, consider pairing the warm bread pudding with a dollop of freshly whipped cream or a scoop of vanilla bean gelato. The temperature contrast between the warm pudding and cold topping creates an excellent dining experience.

If you find the pudding is browning too quickly on the edges, you can place a piece of parchment paper over the top of the slow cooker before adding the lid to ensure even heat distribution without drying out the surface.

Variations

• Chocolate Chip Tiramisu: Add a half cup of dark chocolate chips between the layers of brioche and mascarpone. The chocolate will melt into the custard during cooking, creating a richer, more indulgent dessert for chocolate lovers.
• Almond Infused Tiramisu: Add a half teaspoon of almond extract to the custard mixture and top the finished pudding with toasted sliced almonds. The almond flavor pairs beautifully with the coffee and mascarpone.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Allow to cool for no more than 2 hours before refrigerating.

Freezer

Not recommended for freezing as the texture of the custard and bread may break down upon thawing.

Reheat

Reheat individual portions in the microwave on medium power for 30-60 seconds or in a preheated 300°F oven until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pudding has cooled completely to room temperature before covering it to prevent condensation from making the bread soggy. When reheating, it is best to use an oven or a microwave at low power to maintain the texture of the bread and prevent the custard from separating or becoming rubbery.

This dish is excellent for making ahead of time. You can assemble the bread and mascarpone layers in the slow cooker and prepare the custard mixture separately.

Keep the custard refrigerated until you are ready to cook, then pour it over the bread and start the slow cooker. This allows the flavors to meld for a few hours before cooking, which can result in an even more flavorful and moist pudding.

Serving ideas

Serve the tiramisu bread pudding while it is still warm to enjoy the soft, custard-like texture and the aroma of the Dutch cocoa powder. Use a large spoon to scoop generous portions into individual bowls, ensuring each serving includes a good balance of the soaked bread, mascarpone ribbons, and custard. The warmth of the pudding makes it an ideal comfort dessert for chilly evenings.

To add an extra touch of elegance, garnish each serving with a light sprinkle of shaved dark chocolate or a few extra ladyfinger crumbs for added texture.

The combination of the warm, creamy pudding and the subtle crunch of the cocoa dusting is what makes this dessert truly stand out. Serve immediately after dusting with cocoa to ensure the powder remains light and distinct on top of the pudding.

Frequently asked questions

Recipe card

Crockpot Tiramisu Brioche Bread Pudding

Prep 15 minCook 2 h 30 minRest 10 minTotal 2 h 55 minServes 8

Ingredients

• 1 lb brioche bread, cubed
• 1 pkg ladyfingers
• 8 oz mascarpone cheese
• 5 large eggs
• 1 cup heavy cream
• 1/2 cup coffee liqueur
• 1 tsp vanilla extract
• 2 tbsp Dutch cocoa powder

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

9.5 g

Carbohydrates

45 g

Fat

22 g

Fiber

1.5 g

Sugar

18 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.