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Candice Brown’s Tiramisu Bread and Butter Pudding with Baileys Cream

Candice Brown has found a way to combine the best bits of two classic desserts, tiramisu and bread and butter pudding, to create a boozy, custardy showstopper.

From the book

Candice Brown


Why have tiramisu or bread and butter pudding when you can have both together? These are two really retro puds that I’ve combined to make this delightful hot and stodgy dessert. I’ve kept the sponge fingers in there as they offer a different texture to the bread. Don’t worry if you can’t get hold of them though, just use extra bread or even try toasting a few slices.

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500ml whole milk
500ml double cream
1 tsp vanilla bean paste
2 eggs, plus 1 egg yolk
30g light soft brown sugar
250ml triple shot espresso
100ml Tia Maria
175g sponge fingers (ladyfingers)
50g unsalted butter, softened, plus extra for greasing
1 small loaf of sliced white bread
100 dark chocolate chips
25g demerara sugar
30g cocoa powder
For the Baileys Cream (optional):
250g mascarpone
400ml double cream
50ml Baileys

Essential kit

You will need: a 30 x 25cm ovenproof dish.


To make the custard, heat the milk, 500ml cream and vanilla bean paste in a saucepan over a medium heat.

Put the eggs, egg yolk and light soft brown sugar in a bowl and mix together until the mixture starts to turn pale.

When the milk and cream mixture is just about simmering, pour it into the eggs and sugar in one steady stream, whisking constantly. Return the mixture to the saucepan over a low heat, mixing constantly until the custard starts to thicken very slightly.

Mix together the espresso and the Tia Maria and soak the sponge fingers in the mix.

Spread the butter over the sliced bread and cut each slice in half to form two triangles.

Grease a 30 x 25cm ovenproof dish with butter and add a row of bread triangles followed by a row of the coffee-soaked sponge fingers and so on, so  you have a dish full of alternating rows of bread and sponge fingers. Sprinkle over the chocolate chips, then pour over the custard. If the custard has thickened up too much, you can mix in some more milk. Give the bread little bit of a push down so the custard gets in between all the layers. Set aside for 1 hour to allow it to really soak in.

Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4).

Sprinkle over the demerara sugar and bake for 25–30 minutes until golden brown and bubbling.

Remove from the oven and set aside for 10 minutes while you make the cream.

Put the mascarpone, cream and Baileys in a bowl and mix together until you have a thick dropping consistency.

Serve a big wedge of the bread and butter pudding, topped with a dollop of the Baileys cream and a dusting of cocoa powder.


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From the book: Happy Cooking: Easy uplifting meals and comforting treats

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