This Tiramisu Bread Pudding (gluten-free!) is the perfect after-dinner dish for a crowd. It’s a simple-yet-rich dessert reminiscent of it’s more complicated tiramisu sibling. It’s one of those recipes you’ll to come back to again and again.
This post was in partnership with and sponsored by Canyon Bakehouse. All opinions, thoughts and content creation are my own.
I used to make bread pudding ALL the time (anyone remember this pumpkin-rum version?). I don’t know why I got out of the habit! It’s deceptively easy to make – you literally cannot mess it up – yet beautiful and delicious to serve.
Vegas and I both have a giant sweet tooth, but Vegas has a gluten intolerance that means bread pudding isn’t the best idea. When Canyon Bakehouse sent me a box of their gluten-free bread, I knew it was high time I start making bread pudding again!
One of the things that turn Vegas off from most gluten-free bread is that they are frozen. It’s a pain to thaw and the texture is never right. Canyon Bakehouse saved the day with their a new stay-fresh packaging! Their bread will stay fresh in this packaging 90 DAYS from when it was packaged in their bakery! Not having to thaw a whole loaf of bread to make this recipe is amazing.
Side note: if you see their everything bagels or the mini brownie bites, you must buy them.
Vegas and I decided to make a tiramisu bread pudding because a) we love bread pudding AND tiramisu and b) tiramisu seems like too much effort. If you’ve ever made bread pudding, you know that it’s stupid-easy and incredibly delicious. We were having two big guys over for dinner, so having a larger dessert seemed like a good idea. Boys eat SO much!
As I was mixing the batter for the bread pudding, I stuck my finger in it to taste (I don’t know how I haven’t died from salmonella by now) and immediately got excited. If it tasted as good baked as the batter did, then this was going to be a huge win!
After baking was an epic result. The bread was custardy and moist (that’s right, I said it) without being soggy. Hints of boozy coffee were woven into every bite. The melty chocolate pieces were perfection. Topped off with cool, fresh whipped cream, this really is heaven in your mouth.
The glaze is optional, but I liked the extra touch of cinnamon sweetness. There’s not a ton of sugar in this recipe. Adding the extra won’t give you a toothache! Side of coffee liquor NOT optional. 😉
Tiramisu Bread Pudding [Gluten-Free]
For the Pudding
- 12 torn Canyon Bakehouse white bread slices (about one loaf, sans ends)
- 1 1/4 C milk
- 1 C heavy cream
- 1/2 C strong brewed coffee
- 1/3 C coffee liqueur
- 6 large eggs, lightly beaten
- 1/2 C sugar
- 1 tsp vanilla extract
- 1 tsp coffee extract (optional for a stronger coffee flavor)
- 3.5 ounces dark chocolate, finely chopped
For the Glaze
- 1/4 C powdered sugar (I use this sugar-free one)
- 1 tsp cinnamon
For the Whipped Cream
- 3/4 C heavy whipping cream
- 2 T cream cheese
- 1 T powdered sugar
- Preheat oven to 375 degrees. In a large bowl stir together milk, whipping cream, coffee, and liqueur.
- Reserve 1 tablespoon milk mixture; set aside.
- Stir eggs, the sugar, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 9x13-inch baking pan.
- Bake 30 minutes or until puffed and set. Allow pudding to cool a bit while you prepare the toppings.
I definitely sat on the floor and ate the piece I cut. With the liquor. At 1 pm.
Have you ever made bread pudding?
Are you a tiramisu fan?