Tiramisu Bread Pudding and Cream Sauce

February 16, 2010
4 Ratings
  • Serves 8
Author Notes

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. —drbabs

What You'll Need
  • Bread Pudding
  • 1 cup sugar, divided
  • 4 eggs, separated
  • 1 cup whole milk
  • 1/2 cup mascarpone cheese, room temperature
  • 3 tablespoons 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 cups heavy cream
  • 2 tablespoons water
  • 1 teaspoon instant espresso powder
  • 1 teaspoon cocoa powder
  • 1/4 cup dark rum
  • 1/3 cup sugar
  • bittersweet chocolate, grated
  1. Bread Pudding
  2. Butter a 9 X 12 baking dish and preheat oven to 350.
  3. 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.
  4. 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.
  5. 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.
  1. Cream Sauce
  2. 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.
  3. Add rum and sugar, whisk together, and set aside to cool slightly.
  4. To serve, pour some of the cream sauce in a dish and top with a square of bread pudding. Grate chocolate over the top.

See what other Food52ers are saying.

  • AntoniaJames
  • drbabs
  • aargersi

6 Reviews

AntoniaJames February 19, 2010
Lovely, lovely recipe. Definitely on the "must try" list. ;o)
drbabs February 19, 2010
Thanks! It's best the same day--still tastes good later, but the meringue melts into the rest of the bread pudding.
drbabs February 17, 2010
I do have FRESH--and have given it as gifts as well! I took classes from the chef when I stayed there--really great. Austin is a lot of fun-- we're actually thinking about moving there in the next couple of years.
aargersi February 17, 2010
This sounds so wonderful ... combines two of my favorite desserts! And seriously - growing up in NOLA with a brother who works at Commander's? What a great enviornment! I hope you have more to share from the city and the restaurant!!!
drbabs February 17, 2010
Thanks--it was good! Both of yours sound wonderful, too. I'm an equal fan of Austin--I have family there so we go frequently, and one of my most favorite trips was when we spent 3 nights at Lake Austin Spa. (I think i'm the only person who goes on a spa vacation and gains weight--the food was fabulous.)
aargersi February 17, 2010
Do you have the cookbook FRESH from the Spa? It's excellent! Have never been to the spa but took a couple classes from the chef - he teaches at Central market every few months ... it's a lot of fun (demo only no hands on) maybe you could fit one in on your next trip!