Coffee Creamer Bread Pudding Recipes

COFFEE CREAMER BREAD PUDDING

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.

OLD FASHIONED COFFEE PUDDING

Steps:

• In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.

BREAD PUDDING COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.
• Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.
• In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.
• Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.
• Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.
• Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.
• Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.
• For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.
• Store any leftovers in a covered. This is even better the next day.

COFFEE TOFFEE BREAD PUDDING

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.