Cappuccino Bread Pudding Recipes

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

CREAMY CAPPUCCINO PUDDING

Steps:

• Beat egg in small bowl; set aside. Stir 1/4 cup of the skim milk, the cornstarch and salt in 2-quart saucepan until cornstarch is dissolved and mixture is smooth. Add remaining 3/4 cup skim milk, the water, condensed milk and instant coffee. Cook over medium heat, stirring constantly, until mixture begins to thicken. Cook 2 minutes, stirring constantly. Remove from heat.
• Slowly stir about 1 cup hot mixture into beaten egg. Gradually stir egg mixture back into hot mixture in saucepan. Heat to boiling. Cook 2 minutes, stirring constantly.
• Pour into 5 dessert dishes. Cover tops of pudding with plastic wrap to prevent skin from forming. Cool 5 minutes and serve, or refrigerate until serving . If desired, garnish with chocolate coffee beans or light whipped topping, sprinkled with coffee granules or crystals.

CAPPUCCINO BREAD PUDDING

Steps:

• Make custard:.
• In a small saucepan combine espresso or coffee and 2.
• tablespoons sugar and boil until reduced to about 1/4 cup.
• Cool syrup.
• In a large bowl whisk together whole eggs, egg yolks,.
• remaining 1/2 cup sugar, half-and-half and syrup.
• Preheat oven to 325°F.
• Spread bread cubes in a 9-inch square baking dish and sprinkle.
• with almonds if using.
• Pour custard over bread, making sure allbread cubes are covered, and let stand 30 minutes.
• Put baking dish in a larger pan and add enough water to pan to.
• reach halfway up sides of dish.
• Bake bread pudding in middle of.
• oven 55 minutes, or until golden brown and center is set.
• Make caramel sauce:.
• In a small heavy saucepan combine sugar and water and bring to.
• a boil, stirring until sugar is dissolved.
• Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel.
• Remove pan from heat and add cream slowly (mixture will.
• bubble up).
• Cook sauce over low heat, stirring, until smooth and caramel is dissolved.
• Add butter and stir until melted.
• Serve bread pudding with warm caramel sauce and cinnamon whipped cream.
• Serves 6 to 8.