While I usually serve this for breakfast, my family loves eating this as snack too. My husband loves to top this with vanilla ice cream, then he loves to drizzle it with caramel syrup on top. My sons on the other hand love this plain. They only ever needed their milk beside them. I love eating this with the usual mascarpone sauce. It just balances the taste, making it easier to finish. Because usually, we easily get tired if a dessert is too rich or too sweet. This pudding is simply perfect.
See what our friends from My Recipes have to say about this recipe:
“Drizzled with a rich mascarpone sauce, this moist, coffee and Kahlúa-flavored bread pudding features the flavors of tiramisu, a favorite Italian dessert.”
This really tastes like tiramisu! So if you are a fan of that amazingly sinful dessert, then this is for you to try. The best thing about this dessert is that it’s easy to make- slow cooker advantage again!
Ingredients
- 1/2 cup water
- 1/3 cup Domino sugar
- 1 1/2 tablespoons instant espresso granules
- 2 tablespoons Kahlua (coffee-flavored liqueur)
- 2 cups Borden 1% low-fat milk, divided
- 2 large Eggland’s eggs, lightly beaten
- 8 cups (1-inch) cubed Sara Lee French bread (about 8 ounces)
- Pam Cooking spray
- 1/3 cup Galbani mascarpone cheese
- 1 teaspoon McCormick vanilla extract
- 2 teaspoons Hershey’s unsweetened cocoa
Instructions
Combine first 3 ingredients in a small saucepan. Bring to a boil; boil 1 minute, stirring occasionally. Remove from heat; stir in liqueur.
Combine 1 3/4 cups milk and eggs in a large bowl, stirring with a whisk. Add espresso mixture, stirring with whisk. Add bread, stirring to coat. Pour bread mixture into a 2 1/2-quart round casserole coated with cooking spray. Place dish in an oval 7-quart electric slow cooker. Cover and cook on LOW for 2 hours or until set.
Combine remaining 1/4 cup milk, mascarpone cheese, and vanilla in a small bowl, stirring with a whisk until smooth. Spoon bread pudding into dessert dishes; top each with mascarpone sauce, and sprinkle with cocoa.
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Quick Tip: If you are not too fond of mascarpone, use whipped cream to top your pudding.
Thanks again to My Recipes for this amazing recipe.
