Coffee Creamer Bread Pudding Food

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.

COFFEE-FLAVORED IRISH SODA BREAD PUDDING

Steps:

• Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.
• Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.
• Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.

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.