Tiramisu Espresso Croissant Bread Pudding
Espresso-soaked croissants topped after baking with mascarpone cream, cocoa and chocolate shavings.
Contains dairy, eggs and gluten. Contains alcohol when made with rum or liqueur. Distinct from card 120: 8 eggs, 8–10 croissants, liqueur in custard and whipped mascarpone added after baking. Card heading says 1 hour 20 minutes plus chill time; separate soaking and cooling periods appear in the method. Freeze without mascarpone topping; add fresh topping after reheating. Tips: use day-old croissants and strong espresso; do not skip mascarpone cream; soak well; use high-quality cocoa and dark chocolate. Make the night before and serve next day. Variations: ¼ tsp instant espresso powder in custard; ½ cup Nutella between layers; Amaretto instead of Kahlúa; ½ cup white chocolate chips; ½ cup hazelnuts or pecans; coffee caramel sauce. Store covered in the refrigerator for up to 4 days. Freeze without mascarpone topping for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh mascarpone cream and toppings before serving.
Ingredients
Croissant bread
- 8–10 large croissants (about 12 cups), cut into 1–2-inch pieces (day-old works best)
Custard
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup strong espresso (cooled)
- 2 tbsp coffee liqueur (Amaretto or Kahlúa)
- 2 tsp vanilla extract
- ¼ tsp salt
Mascarpone cream
- 8 oz mascarpone cheese (softened)
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Toppings
- 2 tbsp unsweetened cocoa powder
- ½ cup dark chocolate shavings (or grated chocolate)
- Optional: chocolate curls and a light dusting of cinnamon
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Prepare the croissants: cut into 1–2-inch pieces. Spread on a baking sheet and let sit for 30 minutes to dry slightly.
- 2
Make the custard: whisk eggs, milk, heavy cream, granulated sugar, brown sugar, cooled espresso, coffee liqueur, vanilla and salt until well combined.
- 3
Soak the croissants: place pieces in a large bowl or baking dish. Pour custard evenly over them. Gently press down so all pieces are soaked. Let sit for 20–30 minutes, stirring once.
- 4
Bake: preheat oven to 350°F (175°C). Pour mixture into a greased 9 × 13-inch dish. Bake uncovered for 45–50 minutes until golden brown and set in the center.
- 5
Let the bread pudding cool for 20 minutes.
- 6
Make the mascarpone cream: beat mascarpone, heavy cream, powdered sugar and vanilla in a mixing bowl until soft peaks form.
- 7
Top the pudding: spread or pipe mascarpone cream over the warm or cooled pudding.
- 8
Dust generously with cocoa powder and sprinkle with chocolate shavings.
- 9
Serve warm or at room temperature. For best flavor, let chill for 30 minutes before serving.
Take five family dinners with you
Get one complete Monday-to-Friday dinner week with five recipes and one organised shopping list.
From Bobbie's “Bobbie's Recipe Card 132”. Written up by Bobbie's Kitchen · Updated 26 October 2026