Coffee Bread Pudding Recipes

COFFEE TOFFEE BREAD PUDDING

Coffee Toffee Bread Pudding image

I just found this on the Van Houtte coffee site and I'll be making it very soon. I love bread pudding and coffee. This should be wonderful!

Provided by Annacia

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups half-and-half cream
1 cup milk
1/4 cup ground coffee
2 pieces lemon peel (wide strips l)
6 cups egg bread or 6 cups brioche bread, cubed
5 eggs
1 cup brown sugar
2 teaspoons vanilla
cinnamon
salt
2 tablespoons unsalted butter, melted
1/2 cup butterscotch chips or 1/2 cup chocolate chips

Steps:

Preheat oven to 350° F and lightly butter an 8' square baking pan.
Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
Set over a medium-size bowl.
Very slowly pour cream mixture through sieve (Don't worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan).
Discard grounds and peel.
While milk is heating place bread cubes on a baking sheet in a single layer.
Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
Remove from oven, but leave oven on.
Place bread in prepared pan.
In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
Gradually whisk in cream mixture, then add butter. Pour over bread.
Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
Cover with a lightly buttered piece of foil.
Set pan in a larger baking dish.
Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
Bake until pudding sets, 40 to 45 minutes.
Serve warm.
*For a fabulous dessert, make our creamy bread pudding and jazz it up with coffee and butterscotch or chocolate chips. Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel.

Nutrition Facts : Calories 333.5, Fat 17.1, SaturatedFat 10.4, Cholesterol 166.5, Sodium 104.2, Carbohydrate 38.3, Sugar 34.1, Protein 7

COFFEE CREAMER BREAD PUDDING

Coffee Creamer Bread Pudding image

I had this at a friends for brunch. She said she got it from her aunt. It was really good and so easy to put together. You can also substitute chocolate chips for the craisins and hazelnut coffee creamer. Use your imagination. I like it because it is simple and easy and you can change it up to suit what you have in the house.

Provided by MARIA MAC

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

8 croissants
8 eggs
1 (15 ounce) container French vanilla flavored coffee creamer
3/4 cup craisins

Steps:

Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish. Tear croissants into large pieces. Place in a buttered casserole dish.
Blend eggs and creamer together for 30 seconds in blender.
Pour over croissants and sprinkle craisins on top. Press down on croissants to soak up liquid. Chill for a minimum of 30 minutes. Press croissants down again before baking.
Bake at 350 degrees for 35-40 minutes until firm and golden. Let stand for at least 5 minutes before serving.

Nutrition Facts : Calories 339.6, Fat 17.1, SaturatedFat 8.2, Cholesterol 249.7, Sodium 494.4, Carbohydrate 35.8, Fiber 2.1, Sugar 14.1, Protein 11

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