Mocha Bread Pudding With Caramel Sauce Food

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.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

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.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

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.

OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Steps:

• Preheat oven to 375°F
• Begin by buttering 12 small ramekins and dusting with granulated sugar.
• Bread Pudding:
• Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
• Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
• Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
• Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
• Bake until nicely browned and set, about 30 minutes.
• Kahlùa Caramel Sauce:
• Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
• To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
• Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.

PEAR BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat Oven to 275 Degrees.
• Cube English muffins into 1" pieces and layer evenly on a baking sheet. Place baking sheet in broiler to toast (remove from broiler when lightly toasted).
• In a large mixing bowl combine milk, eggs, egg yolks, and sugar. Once all ingredients are well incorporated fold in the pears. Finally add bread pieces allowing them to soak up milk mixture.
• Pour melted butter into bottom of a 9x9" pan, making sure in coats the bottom. Spoon bread mixture into the pan making sure to leave excess liquid in the bowl (to be used for sauce).
• Place pan in oven and allow to bake for 45 minute or until bread pudding has set and browned.
• For Caramel Cream Sauce:.
• In a heavy sauce pan combine the jar of Caramel sauce and the remaining milk mixture from the pudding . Warm over low/medium heat until well combined and warmed. (Don't bring to a rolling boil, simmering is ok).
• Pour Warm sauce over bread pudding and serve either warm or chilled.
• *for an extra twist you can also add dried berries (Blueberries/Raspberries) to the bread mixture for extra complexity and flavor.

SAUCY MOCHA PUDDING

Steps:

• In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

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.

IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE

Steps:

• Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
• Cook an additional 15 minutes or until golden (do not stir).
• Remove from heat.
• Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
• Cool slightly, and stir in whiskey and milk.
• Pudding: Preheat oven to 350F.
• Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
• Bake bread at 350F for 10 minutes or until lightly toasted.
• Cut bread into 1/2-inch cubes, and set aside.
• Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
• Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
• Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
• Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
• Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
• Bake at 350F for 35 minutes or until set.
• Serve warm with Caramel-Whiskey Sauce.
• *Substitute1/4 cup apple juice for the Irish whiskey, if desired.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.