THE BEST BREAD PUDDING
Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard (a high ratio of cream to milk makes it that way). And if that wasn't enough, we use not 1 but 2 vanilla beans to amp up the custard - plain old extract just doesn't do it justice. For a pleasing textural contrast, we top the pudding with turbinado sugar before baking to get a sweet crunch with every bite.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
- Whisk together the cream, milk, sugar, vanilla bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
- Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.
MOCHA FUDGE
This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out.
Provided by KRYSTEEN
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 25m
Yield 64
Number Of Ingredients 10
Steps:
- In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
- When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 12 g, Cholesterol 1.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 6.1 mg, Sugar 11.2 g
MOCHA BREAD PUDDING
Make and share this mocha bread pudding recipe from Food.com.
Provided by jenner
Categories Healthy
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- coat 8" square baking dish with nonstick cooking spray.
- Put the bread cubes in the dish.
- Combine sugar, cocoa and instant coffee in a bowl beat eggs, evaporated milk and vanilla extract in a bowl until well blended; stir in sugar mixture.
- Pour over bread, pressing bread into milk mixture.
- Place dish in a 13x9" baking dish, and fill it with warm water to 1" depth bake in preheated 350 degrees oven for 30-35 mins or until set.
- Sprinkle with powdered sugar and top with whipped topping if desired.
- Serve warm.
Nutrition Facts : Calories 476.8, Fat 6, SaturatedFat 1.6, Cholesterol 73.1, Sodium 903.3, Carbohydrate 85.7, Fiber 4.6, Sugar 16.2, Protein 19
MOCHA FUDGE PUDDING CAKE
Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.
Provided by Annisette
Categories Dessert
Time 1h
Yield 1 9x9 pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees.
- Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
- Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
- In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
- Bake for about 45 minutes, or until cake is done (it should spring back when touched).
- Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.
Nutrition Facts : Calories 648.5, Fat 16.7, SaturatedFat 9.9, Cholesterol 42.4, Sodium 457.1, Carbohydrate 121, Fiber 2.6, Sugar 89.1, Protein 6.3
MOCHA BREAD PUDDING
Holy deliciousness. That is all I can say. (The recipe is relatively low in fat, but I added how to make a delicious caramel sauce to accompany this if your heart desires)
Provided by catercow
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Places bread cubes in a greased 2 qt baking dish. Combine sugar, cocoa and coffee in a small bowl.
- Beat egg whites, 2 2/3 cups evaporated milk, vanilla, and water until well blended then stir into sugar mix.
- Pour over bread, pressing bread into milk mix.
- Bake at 350 degrees F for 50-55 minutes.
- **If you'd like you can make a caramel sauce for this by combining 2/3 cup brown sugar, 1/4 cup light butter and 1 tbsp light corn syrup in a saucepan and cook over med-low heat for 2-3 minutes. Then you can take the remaining evaporated milk and stir that in--bring to a boil and cool for 1 minutes. Serve on top of the bread pudding.
Nutrition Facts : Calories 320.5, Fat 3.3, SaturatedFat 0.8, Cholesterol 2.3, Sodium 669.4, Carbohydrate 57.6, Fiber 3.5, Sugar 6.9, Protein 14.4
MOCHA FUDGE PIE
I originally got this recipe from Cooking Light, but made the full-fat version last night for the first time, and it was great!
Provided by Mirj2338
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
- Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
- Pour mixture into a 9-inch pieplate coated with cooking spray.
- Bake at 325 degrees for 22 minutes.
- Let crust cool completely.
- Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
- Gently fold in 1 1/2 cups whipped cream.
- Spread pudding mixture evenly over brownie crust.
- Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlúa in a bowl; stir well.
- Gently fold in remaining 1 1/2 cups whipped cream.
- Spread whipped cream mixture over pudding mixture.
- Garnish with chocolate curls, if desired.
- Serve immediately, or store loosely covered in refrigerator.
- Nonalcoholic Mocha Version-------------------------Ю.
- When making the pudding mixture, substitute 2 tablespoons milk for the Kahlúa.
- In the topping, omit the Kahlúa, and dissolve the instant coffee granules in 1 tablespoon water.
- Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.
SAUCY MOCHA PUDDING
Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)-when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try it...it sweetness any meal.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 9 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
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COOKING LIGHT MOCHA FUDGE PIE - COOKIE MADNESS
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Reviews 5Category DessertCuisine AmericanEstimated Reading Time 4 mins
- In a mixing bowl,combine hot water and 2 teaspoons coffee granules. Stir well, then add 2 cups of the brownie mix, 1 teaspoon of the vanilla and the two egg whites. Stir until blended. There may be a few small lumps.
- Transfer batter to the pie dish and bake at 325 for 22 minutes. Let cool completely on a cooling rack.
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