CHOCOLATE MOCHA PUDDING
You can add nuts or orange pieces to this. Try it with rum or an orange liquor. Just reduce the amount of milk by the amount of liquid added. Top with whip cream and a cinnamon dusting.
Provided by Tebo3759
Categories Dessert
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CHOCOLATE BREAD PUDDING
Steps:
- Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.
CHOCOLATE MOCHA BREAD PUDDING
Delicious bread pudding made with any leftover stale bread or even doughnuts! Topped with a creamy glaze.
Provided by manushag
Categories Breakfast
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 189.4, Fat 8.3, SaturatedFat 3.9, Cholesterol 41.6, Sodium 135.6, Carbohydrate 26.5, Fiber 1.1, Sugar 18.7, Protein 4
MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE
Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.
Provided by DailyInspiration
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
- Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
- Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
- To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.
ULTIMATE CHOCOLATE BREAD PUDDING
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.
Nutrition Facts :
CHOCOLATE MOCHA PUDDING - LOW CARB
Make and share this Chocolate Mocha Pudding - Low Carb recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a bowl.
- Whip until combined.
- Chill and serve.
INDIVIDUAL MOCHA BREAD PUDDINGS
Surprise your family when you bring out these Individual Mocha Bread Puddings for dessert. A delicious take on classic bread pudding, every person can enjoy one of these Individual Mocha Bread Puddings fresh out of the oven.
Provided by My Food and Family
Categories Custards & Puddings
Time 35m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Lightly spray 10 (6-oz.) ramekins with cooking spray; line each with 2 of the bread quarters. Divide half of the chopped chocolate evenly among each of the ramekins; top each with 2 of the remaining bread quarters.
- Mix coffee and milk in bowl until coffee is dissolved. Beat cream cheese and sugar in another medium bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Gradually add coffee mixture, beating until blended. Pour into ramekins; sprinkle with remaining chopped chocolate.
- Bake 20 to 25 min. or until puffed and golden brown. Cool 5 min. before serving.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CHOCOLATE BANANA BREAD PUDDING
Make and share this Chocolate Banana Bread Pudding recipe from Food.com.
Provided by bcfdwife
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let stand 5 minutes for bread to soak. Pour into prepared pan.
- Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan.
- Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 479.4, Fat 13, SaturatedFat 6.3, Cholesterol 114.3, Sodium 457.4, Carbohydrate 81.4, Fiber 3.9, Sugar 40.6, Protein 12
CAPIROTADA -- MEXICAN BREAD PUDDING
This traditional Lenten dessert is a terrific way to use up stale bread. Bolillos are torpedo-shaped bread rolls.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Cut bread in slices and let it dry for at least one day before preparing.
- Fry the sliced bread, break into 2" pieces.
- Make a syrup of water, sugar, spices and salt.
- Bring to a boil and simmer for 10 minutes.
- Butter an oblong baking pan.
- Layer bread, cheese, raisins and peanuts.
- Pour syrup over bread mixture and bake at 350F for 20 minutes or until syrup is absorbed.
- May be served warm or cold. If served warm, top with whipped cream.
Nutrition Facts : Calories 267.6, Fat 7.1, SaturatedFat 1.1, Sodium 399, Carbohydrate 43.5, Fiber 3.2, Sugar 6.7, Protein 8.7
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