Since you can’t choose between bread pudding brioche and a tiramisu at dessert time, we’ve combined these two desserts into a totally irresistible recipe! And we’re sharing it with you because we can’t keep this to ourselves.
Bread Pudding Brioche Tiramisu Style: Your New Favorite Dessert
When the softness and fluffiness of brioche bread pudding meet the creaminess and intensity of tiramisu, it makes a simply wonderful dessert! Very easy to recreate at home, this recipe has everything to please your taste buds. For the tiramisu aspect, we rely on a richly smooth mascarpone cream and a coffee custard that’s super simple to prepare. As for the brioche bread pudding, there’s nothing easier to make! We recommend using thick slices of brioche (homemade is best) so they hold up well during cooking and to achieve a completely indulgent dessert.
This recipe will melt your guests, we guarantee it! As beautiful as it is indulgent, it’s a perfect plate to finish the meal on a sweet note or to offer for a convivial and ultra-chic brunch. But a warning: once you’ve tasted our bread pudding tiramisu-style, you won’t be able to go back… Send us photos of your home-made versions!
To make this recipe, follow the steps below:
BREAD PUDDING BRIOCHE TIRAMISU STYLE 😍
Serves 4
Ingredients :
For the coffee custard :
– 250 ml of milk
– 3 egg yolks
– 40 g of sugar
– 1 sachet of instant coffee OR 1 very strong espresso
For the bread pudding brioche :
– 4 thick slices of brioche (Vendéenne or Nanterre type)
– 2 eggs
– 200 ml of milk
– 20 g of vanilla sugar
– 20 g of butter
For the tiramisu cream :
– 150 g mascarpone
– 150 ml heavy cream, very cold
– 30 g powdered sugar
– Cocoa powder
Preparation :
1. Make the coffee custard: heat the milk and the coffee in a saucepan.
2. In a bowl, whisk the egg yolks and the sugar until the mixture lightens. Pour the hot milk over the mixture and return to the stove, stirring constantly until the custard coats the spoon. Refrigerate.
3. Whisk the mascarpone with the very cold cream and the powdered sugar until a smooth, thick cream forms.
4. Mix the whole eggs with the milk and the vanilla sugar. Dip the brioche slices in this mixture to soak them well.
5. Fry them in a pan with butter on each side for a few minutes to color and caramelize.
6. Serve a slice of bread pudding brioche, then spoon a generous layer of mascarpone cream and dust with cocoa powder. Pour the coffee custard over it!
