When my husband and I lived in Germany, I fell in love with Cream Cakes. During this time I was pregnant and we went camping on a cool resort in Italy, only 100 yards from the sea. I became obsessed with Tiramisu...Tiramisu for breakfast... Tiramisu for lunch, Tiramisu for dinner. I still love Tiramisu. But now that I am older, I have to watch what I eat more closely.

This past weekend we celebrated my daughter's birthday and the birthday of a friend. My daughter couldn't decide if she wanted Cheesecake or Tiramisu, so I told her I would make Cheesecake for her birthday, and a Tiramisu bread pudding for the friends birthday. The Tiramisu was a hit. One individual with Type 2 Diabetes loved it and wanted more, but was afraid to get any until I told her that it was sugar free and gluten free. Then she felt free to indulge in seconds. The Tiramisu was such a hit that people were asking for the recipe, some wanting to make this desert this weekend. So I told them I would have the recipe added to my website this weekend. So here it is, exactly as I made it.

Tiramisu Organic Sugar Free Bread pudding
INGREDIENTS
  • 1 loaf Brioche (I used Franz Gluten Free Brioche which I picked up at my Winco Store)
  • 4 large eggs
  • 1 cup Organic Oat Milk
  • 1/4 cup Organic Monk Fruit
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon espresso powder
  • pinch of salt
  • 1 TBLS Crown Royal Light Rum (Optional)

ORGANIC COCONUT CREAM WHIP 
  • 2 cups cold heavy whipping cream
  • 8 ounces canned Coconut Cream
  • 3/4 cup Organic Monk Fruit
  • 1/4 cup brewed espresso cooled
  • 1 teaspoon Vanilla Extract
  • 1/8 cup Crown Royal Light Rum

INSTRUCTIONS
  1. Slice brioche loaf into 8-10 slices, then layer in a 12 inch round oven-safe baking dish
    1 loaf Brioche
  2. In a large mixing bowl whisk together eggs, milk, sugar, vanilla extract, espresso powder, and a pinch of salt. This is also when you would add the Optional TBLS of Rum.
    (4 large eggs,1 cup whole milk,1/4 cup granulated sugar,2 teaspoons vanilla extract,1 teaspoon espresso powder,pinch of salt and 1 TBLS Rum)
  3. Pour over the brioche slices until all the brioche is covered in the custard. 
  4. Cover and refrigerate for at least 1 hour, preferably overnight.
  5. Bake at 350 degrees Fahrenheit for 30-35 minutes.
  6. Note: Bake the base without the mascarpone topping!
ORGANIC COCONUT CREAM WHIP 
  1. In a bowl of an electric mixer or stand mixer add heavy cream, mascarpone, sugar, espresso, and vanilla. This is also when you would add the optional Rum.
    (2 cups cold heavy whipping cream,8 ounces mascarpone,3/4 cup granulated sugar,1/4 cup brewed espresso,1 teaspoon vanilla extract, Optional 1/8 cup Rum)
  2. Beat together until medium peaks form. It will be nice and fluffy!
  3. Once the base has cooled completely, spread whipped topping evenly.
  4. Dust with plenty of cocoa powder and enjoy! This is served room temperature or cool.