Chocolate Mocha Bread Pudding Recipes

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CHOCOLATE MOCHA PUDDING



Chocolate Mocha Pudding image

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

1/2 cup sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon instant coffee granules
2 cups milk
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla

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.

ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

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

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

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 :

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