Mocha Bread Pudding Recipes

CHOCOLATE MOCHA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Break up bread or doughnuts into a 13 x 9 pan.
• Add chopped nuts and chocolate chips.
• Whisk eggs, milk, coffee, sugar, vanilla and cinnamon together.
• Pour mixture over bread and allow to soak in, while stirring.
• Place a pan filled with hot water into oven on lower rack and bread pudding on upper rack of oven. This will keep steam in oven to prevent curdling.
• Bake for 60 minutes.
• Warm cream cheese in microwave for 20 seconds.
• Mix in confectioners sugar.
• Add milk until glaze is proper consistancy to pour over warm pudding.
• Remove pudding from oven and while still warm, drizzle glaze over.
• Best eaten while warm.

STOVETOP MOCHA PUDDING

Steps:

• In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse.
• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.
• Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold.
• Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.

MOCHA DARK CHOCOLATE PUDDING

Steps:

• Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
• Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
• Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.

MARVELOUS MOCHA PUDDING

Steps:

• Beat pudding mix, milk and coffee in medium bowl with whisk 2 min. or until well blended.
• Spoon half the pudding into 4 dessert glasses; top each with 2 crumbled cookies. Stir COOL WHIP into remaining pudding; spoon over desserts.
• Top with remaining whole cookies.

MOCHA TAPIOCA PUDDING

Steps:

• Combine the sugar, tapioca and salt in a saucepan; stir in the milk and egg.
• Let stand 5 minutes.
• Add chocolate and coffee granules.
• Cook over medium heat, while stirring, until the mixture comes to a full boil and chocolate is well blended (about 15 minutes).
• Remove from heat and stir in the vanilla extract.
• Cool for 20 minutes; stir.
• Chill until ready to serve.
• Serve with whipped cream.

CHOCOLATE MOCHA PUDDING

Steps:

• Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
• Gradually stir in milk.
• Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
• Stir in butter and vanilla.
• Place plastic wrap on surface of pudding.
• Refrigerate at least 2 hours.
• Whisk until smooth.
• Serve in individual bowls or wine glasses.

MOCHA BREAD PUDDING WITH CARAMEL TOPPING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In pan, gently mix bread pieces, dates, nuts, coconut and cinnamon.
• In large bowl, mix butter, sugar and liqueur. Beat in eggs with spoon until well blended. Stir in half-and-half and milk. Pour over bread mixture in pan; toss to mix well. Let stand 10 to 15 minutes or until most of liquid has been absorbed.
• Bake 1 hour or until set. Serve warm bread pudding with warm caramel topping. Store in refrigerator.