Individual Mochaccino Bread Puddings Recipe

Name: Individual Mochaccino Bread Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; ⅓ cup sugar; 1 cup milk; 1 cup cream; 1 ½ tablespoons instant espresso powder; 1 teaspoon vanilla extract; butter, for greasing cups; 4 -5 slices firm white bread, cut into 1 1/2 inch squares (Pepperidge Farm Hearty White recommended); 3 tablespoons chopped bittersweet chocolate; 1 ½ tablespoons sugar; ¾ cup cream; cocoa powder

Servings: persons

2 large eggs
⅓ cup sugar
1 cup milk
1 cup cream
1 ½ tablespoons instant espresso powder
1 teaspoon vanilla extract
butter, for greasing cups
4 -5 slices firm white bread, cut into 1 1/2 inch squares (Pepperidge Farm Hearty White recommended)
3 tablespoons chopped bittersweet chocolate
1 ½ tablespoons sugar
¾ cup cream
cocoa powder

1
Whisk the eggs and 1/3 cup sugar together in a large bowl.
2
Whisk in the milk, 1 cup of heavy cream, espresso and vanilla.
3
Transfer to a large measuring cup.
4
Place four 1-cup oven-safe coffee cups or ramekins on a rimmed baking sheet.
5
Grease cups with butter.
6
Arrange 4 bread squares in the bottom of each cup, overlapping the pieces so they fit snugly.
7
Sprinkle with 1 heaping tablespoon of the chocolate.
8
Make a second layer using 4-5 bread pieces and top with remaining chocolate.
9
Gently pour custard equally over the tops.
10
Let set for 20 minutes.
11
Preheat oven to 325 degrees F.
12
Bake until pudding is set but still wobbly when shaken, 25-30 minutes.
13
Remove from oven and cool for 30 minutes or to room temperature.
14
Make topping by beating together sugar and cream until soft peaks form.
15
Dollop atop puddings, dust with cocoa and serve immediately.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, ⅓ cup sugar, 1 cup milk, 1 cup cream, and more.

Yes, Individual Mochaccino Bread Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Mochaccino Bread Puddings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions