Diet Friendly Mocha Bread Pudding Food

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.

INDIVIDUAL MOCHA BREAD PUDDINGS

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.

MOCHA BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 F.
• butter a 2 quart casserole or baking dish.
• Place cubed bread in prepared baking dish.
• Combine sugar, cocoa and coffee granules in a small bowl.
• In a medium bowl beat eggs, 2 2/3 cups evaporated milk and vanilla extract until well blended.
• Stir in sugar mixture.
• Pour over bread, pressing bread into milk mixture.
• Bake for 50 to 55 minutes or until set.
• Combine brown sugar, butter and corn syrup in a small saucepan.
• Cook over medium low heat, stirring constantly, for 2 to 3 minutes or until sugar is dissolved.
• Slowly stir in remaining evaporated milk.
• Bring to a boil, stirring constantly;.
• cook for 1 minute.
• Remove from heat.
• Serve with warm bread pudding.

DIET FRIENDLY MOCHA BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Coat 8-inch-square baking dish with nonstick cooking spray.
• Mix granulated Splenda, cocoa and coffee granules in small bowl.
• Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in Splenda mixture.
• Pour over bread, pressing bread into milk mixture.
• Place dish in 13 x 9-inch baking dish; fill 13 x 9-inch dish with warm water to 1-inch depth.
• Bake for 25 to 30 minutes or until set. Sprinkle lightly with powdered sugar (if desired).
• Garnish each serving with whipped topping, berries and/or mint leaves.

CHOCOLATE MOCHA PUDDING - LOW CARB

Steps:

• Put all ingredients in a bowl.
• Whip until combined.
• Chill and serve.

MOCHA SELF-SAUCING PUDDING

Steps:

• Preheat oven to moderately low.
• Sift flour, 2 tablespoon of the cocoa, sugar and 2 teaspoons of the coffee powder into 1.25 liter (5 cup) oven proof dish.
• Gradually sir in milk and oil.
• Sift brown sugar, remaining cocoa and remaining coffee evenly over flour mixture.
• Gently pour the water over brown sugar mixture.
• Bake pudding, uncovered, in moderately slow oven about 45 minutes.
• Serve dusted with sifted icing sugar.

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.

MOCHA BREAD PUDDING

Steps:

• coat 8" square baking dish with nonstick cooking spray.
• Put the bread cubes in the dish.
• Combine sugar, cocoa and instant coffee in a bowl beat eggs, evaporated milk and vanilla extract in a bowl until well blended; stir in sugar mixture.
• Pour over bread, pressing bread into milk mixture.
• Place dish in a 13x9" baking dish, and fill it with warm water to 1" depth bake in preheated 350 degrees oven for 30-35 mins or until set.
• Sprinkle with powdered sugar and top with whipped topping if desired.
• Serve warm.

MARVELOUS MOCHA PUDDING

Steps:

• Beat milk, coffee and pudding mix with a whisk for 2 minutes and then spoon 1/2 into 4 dessert glasses.
• Crumble 2 cookies over each of the 4 glasses.
• Stir Cool Whip into the remaining pudding mixture and spoon over desserts.
• Top each dessert with the remaining cookie and enjoy!

MOCHA BREAD PUDDING

Steps:

• Places bread cubes in a greased 2 qt baking dish. Combine sugar, cocoa and coffee in a small bowl.
• Beat egg whites, 2 2/3 cups evaporated milk, vanilla, and water until well blended then stir into sugar mix.
• Pour over bread, pressing bread into milk mix.
• Bake at 350 degrees F for 50-55 minutes.
• **If you'd like you can make a caramel sauce for this by combining 2/3 cup brown sugar, 1/4 cup light butter and 1 tbsp light corn syrup in a saucepan and cook over med-low heat for 2-3 minutes. Then you can take the remaining evaporated milk and stir that in--bring to a boil and cool for 1 minutes. Serve on top of the bread pudding.