Recipes

[LoLa]

Mocha Bread Pudding
(serves 10)

This is SO stinkin' good! Break out your stretchy pants, this is not a time to diet...lol It will grace my Christmas dessert table for sure. If you're noticing a coffee theme running through my posts, you're correct. I'm on a coffee buzz for sure!

1 lb day old bread such as brioche or challah, cubed
1 cup semisweet or dark chocolate chunks
6 eggs
3 cups half and half or milk
4 tablespoons unsalted butter, melted and slightly cooled
3/4 cup strong coffee
1 cup granulated sugar
1 tbsp cocoa powder
1 tbsp vanilla extract
Pinch of salt

1. Preheat oven to 350 and lightly grease a 9×13 pan. Toss bread cubes with chocolate chunks and add to 9×13 pan.

2. Lightly beat the eggs. Whisk in the rest of the ingredients.

3. Pour egg mixture over the bread. Press bread down if necessary to make sure all the cubes soak up the liquid. Let sit for 30-45 minutes so that the bread soaks up the liquid. At this point, you can cover and refrigerate the pudding overnight. Just bring it to room temperature before baking.

4. Bake uncovered for about 45-50 minutes, or until eggs have set. Remove from the oven and allow the bread pudding to sit for about 10 minutes. Serve while still warm with vanilla bean ice cream or whipped cream.