Description
This Tiramisu White Chocolate Bread Pudding is a luscious twist on traditional tiramisu, combining sweet Hawaiian rolls, rich white and milk chocolates, and a creamy mascarpone topping. Baked to golden perfection and finished with a dusting of cocoa and espresso powder, this dessert is perfect for an elegant yet comforting treat.
Ingredients
Bread and Chocolate
- 12 Original King’s Hawaiian Sweet Dinner Rolls
- 2 ounces White Chocolate, chopped
- 2 ounces Milk Chocolate, chopped
Cream Mixture
- 1 Cup Heavy Cream
- 1 teaspoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 3 Large Eggs, lightly beaten
- 1/2 Cup Sugar
Dusting
- 1 teaspoon Unsweetened Cocoa
- 1/4 teaspoon Instant Espresso Powder
- 1 teaspoon Powdered Sugar
Mascarpone Topping
- 8 ounces Mascarpone Cheese
- 3 Tablespoons Powdered Sugar
- Grated or Shaved Chocolate for Garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
- Prepare Bread: Cut each of the 12 Hawaiian rolls into 4 pieces, creating manageable chunks for layering.
- Layer Bread and Chocolate: Spray an 8×8 inch baking dish with nonstick spray. Arrange the bread pieces and chopped white and milk chocolate evenly in the dish. Gently press down to compact the layers.
- Make Cream Mixture: In a mixing bowl, combine the heavy cream, instant espresso powder, vanilla extract, lightly beaten eggs, and sugar. Whisk until fully blended.
- Soak Bread: Pour the cream mixture evenly over the bread and chocolate layers, ensuring all pieces are moistened. Let the mixture sit for 10 minutes to allow soaking, then gently press down again to flatten the surface.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes or until the top of the pudding is golden brown and set.
- Chill: Remove from oven and refrigerate the bread pudding overnight to set the flavors and texture.
- Cut into Rounds: The next day, use a 3-inch cookie cutter to cut the bread pudding into individual rounds. This recipe yields about 5 rounds. Serve extra pudding scraps in dishes.
- Prepare Dusting: Mix the unsweetened cocoa, instant espresso powder, and powdered sugar in a small bowl. Dust this mixture evenly over the bread pudding rounds for a classic tiramisu touch.
- Make Mascarpone Topping: In a separate bowl, blend the mascarpone cheese and powdered sugar until smooth and creamy. Refrigerate for 15 minutes before serving.
- Serve: Top each bread pudding round with a dollop of the chilled mascarpone topping. Garnish with grated or shaved chocolate for an elegant finish.
Notes
- For best results, allow the bread pudding to soak overnight to enhance the flavor and texture.
- You can substitute espresso powder with strong brewed espresso if desired; reduce the liquid in cream mixture slightly.
- Using a nonstick spray helps prevent sticking and makes serving easier.
- Leftover bread pudding scraps can be warmed and served as a delightful smaller portion.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
