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Cafe Mocha Bread Pudding Cheesecake with Hot Mocha Sauce & Mixed Berries

Prep Time:

Cook Time:




About the Recipe

Featuring Chocolate Mascarpone



3 tablespoons unsweetened cocoa powder

3 tablespoons espresso powder

3 tablespoons light brown sugar


1 ½ cups toasted Brioche breadcrumbs

6 tablespoons melted unsalted butter


6 cups cubed day old Brioche bread

4 tablespoons melted unsalted butter

1 cup heavy cream

2 (8-ounce) cartons Crave Brothers Chocolate Mascarpone

¾ cup light brown sugar

1 teaspoon vanilla extract

2 large eggs, lightly beaten

1 teaspoon espresso powder

6 ounces warm water


4 tablespoons unsalted butter, melted

1 cup heavy cream

¾ cup light brown sugar

1 teaspoon vanilla extract


1 cup raspberries

¼ cup blueberries

¼ cup blackberries

Nonstick baking spray


For The Café Mocha Mix:

Combine three tablespoons each of cocoa powder, espresso powder and light brown sugar in a small bowl. Set aside until ready to use.

For The Crust:

Preheat oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan with a double layer of aluminum foil. Add toasted breadcrumbs to a medium bowl. Stir in 3 tablespoons of the café mocha mixture.  Add melted butter, mixing well. Press evenly into bottom of springform pan. Bake on middle rack eight minutes.

For The Filling:

In a large bowl, toss the cubed Brioche bread with 3 tablespoons of the café mocha mixture. Drizzle with melted butter and stir to coat. Pour the heavy cream into the mixing bowl of a stand mixer or use a large bowl with a handheld mixer. Beat on high speed until stiff peaks form. Add Crave Brothers Chocolate Mascarpone, brown sugar, vanilla, and beaten eggs. Mix on medium speed until blended well. Add espresso powder to warm water. Add to bowl and mix on medium until blended. Stir in bread cubes. Cover and allow mixture to soak 30 minutes.

Preheat oven to 350°F. Spray sides of springform pan with nonstick baking spray. Pour filling into springform pan. Cover with foil, place on a baking sheet, and bake 1 hour. Remove foil and bake 15 minutes, until set. Allow to cool. Refrigerate at least 6 hours, preferably overnight.

For The Hot Mocha Sauce:

Add melted butter, heavy cream, brown sugar, remaining 3 tablespoons café mocha mixture, and vanilla to a medium saucepan. Cook and stir over medium until mixture thickens, 4 to5 minutes.

To Serve:

Garnish Café Mocha Bread Pudding Cheesecake with mixed berries. Serve with Hot Mocha Sauce.

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