COFFEE TOFFEE BREAD PUDDING
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
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
SLOW-COOKER CARAMEL-TOFFEE BREAD PUDDING
A classic dessert-Bread Pudding-gets a gooey, indulgent update that doesn't keep you tied to watching the oven. This slow-cooker version is made with cubed French bread, rich custard and the genius addition of toffee bits. Scoop it straight from the slow cooker and serve it warm, with a drizzle of dressed-up caramel topping enhanced with vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 6
Number Of Ingredients 10
Steps:
- Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
- In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
- Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
- Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
- Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.
Nutrition Facts : Calories 630, Carbohydrate 83 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 530 mg, Sugar 42 g, TransFat 1/2 g
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
- Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
- Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
- Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
- Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.
TOFFEE BREAD PUDDING WITH CINNAMON TOFFEE SAUCE
An excellent winter dessert for a big party or just a cozy evening with friends. Creamy and very rich. This dessert is best eaten the same day it is prepared.
Provided by littleturtle
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 13"x9"x2" baking pan.
- In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
- Stir in bread cubes, coating completely with liquid.
- Let soak for 10 minutes.
- Stir in 1/2 cup toffee bits.
- Pour into greased pan.
- Sprinkle remaining toffee bits on top.
- Bake until surface is set (40-45 minutes).
- Let cool 30 minutes.
- Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
- Cut pudding into squares, top with sauce and serve with ice cream.
Nutrition Facts : Calories 435, Fat 15.6, SaturatedFat 8.1, Cholesterol 100.2, Sodium 614.6, Carbohydrate 63.2, Fiber 2.3, Sugar 26.5, Protein 10.6
STICKY TOFFEE PUDDING
Steps:
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
TOFFEE-PEAR CRISP BREAD PUDDING
My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! -Kurt Wait, Redwood City, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 331 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
STICKY TOFFEE PUDDING
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
- Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
- Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
- Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
- In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
- Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.
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GREEK COFFEE BREAD PUDDING - DIANE KOCHILAS
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- Whisk together the eggs and brown sugar in a bowl. Add the cream, milk, coffee, vanilla, cinnamon, and lemon zest. Stir well.
- Put the bread cubes and raisins in a large bowl. Pour the egg mixture over the bread cubes and allow to sit for 20 minutes.
- Transfer the mixture to the buttered pan. Bake in a water bath for 40 to 50 minutes, until puffed and golden. Remove from the oven, let cool slightly, cut into squares or circles, and serve, if desired, with a drizzle of cream.
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