Individual Mocha Bread Puddings Recipes

INDIVIDUAL MOCHA BREAD PUDDINGS

Steps:

• Heat oven to 375°F.
• Lightly spray 10 (6-oz.) ramekins with cooking spray; line each with 2 of the bread quarters. Divide half of the chopped chocolate evenly among each of the ramekins; top each with 2 of the remaining bread quarters.
• Mix coffee and milk in bowl until coffee is dissolved. Beat cream cheese and sugar in another medium bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Gradually add coffee mixture, beating until blended. Pour into ramekins; sprinkle with remaining chopped chocolate.
• Bake 20 to 25 min. or until puffed and golden brown. Cool 5 min. before serving.

MINI BOURBON BREAD PUDDINGS

Steps:

• Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.
• Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
• In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
• In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
• Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.
• Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.

BREAD PUDDING FOR TWO

Steps:

• Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

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.

MOCHA STEAMED PUDDINGS

Steps:

• Preheat the oven to 325 degrees. Combine 6 tablespoons sugar with the flour, cocoa, and espresso powder in a large bowl; whisk to combine.
• Melt chocolate and butter in a medium heat-proof bowl set over a pan of barely simmering water. Remove from heat; stir in scalded milk and vanilla. Whisk chocolate mixture into flour mixture until well combined.
• Beat egg yolks until pale and very thick, 2 to 3 minutes. Gradually pour in chocolate mixture, whisking constantly.
• Whisk egg whites until frothy. Add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Whisk egg whites into chocolate mixture.
• Place four 1-cup ramekins or oven-proof cups in a roasting pan, and fill each with batter. Pour boiling water into roasting pan so that it comes halfway up the sides of the baking cups. Bake 45 to 50 minutes, until the tops begin to crack. Remove roasting pan from the oven, and transfer the baking cups to a wire rack to cool slightly.
• Just before serving, whip the heavy cream until soft peaks form. Serve the steamed puddings warm, topped with the espresso creme anglaise and whipped cream.

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.

MOCHA BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• PREHEAT oven to 350 degrees F.
• PLACE bread cubes in prepared baking dish. Combine sugar, cocoa and coffee granules in small bowl.
• BEAT eggs, 2 2/3 cups evaporated milk and vanilla extract in medium bowl 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 small, heavy-duty 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.

INDIVIDUAL MOCHACCINO BREAD PUDDINGS

Steps:

• Whisk the eggs and 1/3 cup sugar together in a large bowl. Whisk in the milk, 1 cup of heavy cream, espresso and vanilla. Transfer to a large measuring cup.
• Place four 1-cup oven-safe coffee cups or ramekins on a rimmed baking sheet. Grease cups with butter.
• Arrange 4 bread squares in the bottom of each cup, overlapping the pieces so they fit snugly. Sprinkle with 1 heaping tablespoon of the chocolate.
• Make a second layer using 4-5 bread pieces and top with remaining chocolate.
• Gently pour custard equally over the tops. Let set for 20 minutes.
• Preheat oven to 325 degrees F.
• Bake until pudding is set but still wobbly when shaken, 25-30 minutes. Remove from oven and cool for 30 minutes or to room temperature.
• Make topping by beating together sugar and cream until soft peaks form. Dollop atop puddings, dust with cocoa and serve immediately.

MOCHA PUDDING CAKES

Steps:

• In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.