Kona Coffee-Chocolate Bread Pudding – a delicious recipe with bread, butter, sugar, eggs, whipping cream, cold. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut bread crosswise into 3/4-inch slices. Overlap slices in a single layer in a shallow 3-quart casserole (about 9 by 13 in.).
2
In a large bowl with a mixer on high speed, beat butter and sugar until well blended. Add eggs and beat until blended. Add whipping cream, coffee, and instant espresso; stir until mixed. Pour egg mixture over bread. Let stand at least 15 minutes or cover and chill up to 1 day.
3
Bake, covered, in a 350u00b0 oven until filling no longer jiggles when casserole is gently shaken, about 30 minutes (about 45 minutes if chilled). Pour creme anglaise over pudding and sprinkle with chocolate.
4
Serve warm. Spoon portions, including sauce, into bowls.
941
kcal
Calories
78
g
Fat
47
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 loaf (1 lb.) French bread, 1/2 cup (1/4 lb.) butter or margarine, cut into chunks, 3/4 cup sugar, 4 large eggs, and more.
Yes, Kona Coffee-Chocolate Bread Pudding 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.
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