Bread Pudding Coffee Cake Recipes

COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch casserole dish.
• Mix yellow cake mix, vanilla pudding mix, milk, vegetable oil, eggs, butter, and vanilla extract together in a bowl. Pour half the batter into the prepared casserole dish; spread evenly.
• Stir brown sugar, walnuts, and cinnamon together in a bowl; sprinkle over batter in the casserole dish. Pour remaining batter over walnut mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

CINNAMON COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
• In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
• Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

BREAD PUDDING COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.
• Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.
• In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.
• Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.
• Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.
• Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.
• Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.
• For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.
• Store any leftovers in a covered. This is even better the next day.

SWEET BISHOP'S BREAD COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease with vegetable shortening, the sides and bottom of an 8-inch by 8-inch square baking pan.
• In a medium mixing bowl, thoroughly combine the flour, brown sugar, and salt.
• With a pastry blender or a fork, cut the butter into the flour-brown sugar mixture until the mixture resembles coarse crumbs (as if you were making pie dough). Measure and set aside 3/4 cup of this flour-brown sugar-butter mixture.
• To the remaining flour-brown sugar-butter mixture (not the 3/4 cup mixture that you set aside), thoroughly stir in the baking powder, soda, and cinnamon.
• Add the beaten egg and buttermilk or sour milk; beat until the batter is smooth.
• Pour batter into prepared pan and spread evenly.
• Sprinkle 3/4 cup reserved crumb mixture evenly over the top of the batter.
• Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in the center of the coffee cake comes out clean. (TO BE ON THE SAFE SIDE, check the cake for doneness after its been in the oven for 40 minutes).
• Cool 10 minutes on a wire cake rack.
• Cut the coffee cake into 9 squares, each square being slightly under 2 and 3/4 inches in width and slightly under 2 and 3/4 inches in length.
• Serve warm.

A CUP OF COFFEE CAKE

Steps:

• Place walnuts and chocolate chips in a small plastic bag. Whisk together flour, salt and baking soda. Transfer to a 1-qt. glass jar. Layer with brown sugar and walnut mixture. Cover and store in a cool dry place up to 3 months., To prepare coffee cake: Preheat oven to 350°. Whisk egg, coffee and canola oil. Add flour and brown sugar mixture; mix until combined. Pour batter into a greased 8-in. square baking pan. Sprinkle with nuts and chocolate chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack.