Cappuccino Bread Pudding Recipes

Steps:

• Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.

Steps:

• Arrange half of the crackers in a greased 13x9-in. baking dish (breaking crackers to fit). In a large bowl, beat cream cheese, pudding mix, coffee granules and 1/4 teaspoon cinnamon until blended. Gradually beat in milk and coffee until smooth. Fold in 4 cups whipped cream., Spread half of the filling mixture over the crackers. Repeat layers. Top with remaining whipped cream. Refrigerate, covered, 8 hours or overnight. Just before serving, top with sprinkles and remaining cinnamon.

Steps:

• Make custard:.
• In a small saucepan combine espresso or coffee and 2.
• tablespoons sugar and boil until reduced to about 1/4 cup.
• Cool syrup.
• In a large bowl whisk together whole eggs, egg yolks,.
• remaining 1/2 cup sugar, half-and-half and syrup.
• Preheat oven to 325°F.
• Spread bread cubes in a 9-inch square baking dish and sprinkle.
• with almonds if using.
• Pour custard over bread, making sure allbread cubes are covered, and let stand 30 minutes.
• Put baking dish in a larger pan and add enough water to pan to.
• reach halfway up sides of dish.
• Bake bread pudding in middle of.
• oven 55 minutes, or until golden brown and center is set.
• Make caramel sauce:.
• In a small heavy saucepan combine sugar and water and bring to.
• a boil, stirring until sugar is dissolved.
• Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel.
• Remove pan from heat and add cream slowly (mixture will.
• bubble up).
• Cook sauce over low heat, stirring, until smooth and caramel is dissolved.
• Add butter and stir until melted.
• Serve bread pudding with warm caramel sauce and cinnamon whipped cream.
• Serves 6 to 8.

Steps:

• Beat pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
• Refrigerate 1 hour.
• Whisk cinnamon into COOL WHIP; spoon over pudding.

Steps:

• Dissolve coffee in water; set aside.
• In a mixing bowl, combine milk, pudding mix and cinnamon.
• Beat on low speed for 2 minutes; stir in coffee.
• Fold in whipped topping and spoon into serving dishes. Garnish with whipped topping if desired.

Steps:

• Beat egg in small bowl; set aside. Stir 1/4 cup of the skim milk, the cornstarch and salt in 2-quart saucepan until cornstarch is dissolved and mixture is smooth. Add remaining 3/4 cup skim milk, the water, condensed milk and instant coffee. Cook over medium heat, stirring constantly, until mixture begins to thicken. Cook 2 minutes, stirring constantly. Remove from heat.
• Slowly stir about 1 cup hot mixture into beaten egg. Gradually stir egg mixture back into hot mixture in saucepan. Heat to boiling. Cook 2 minutes, stirring constantly.
• Pour into 5 dessert dishes. Cover tops of pudding with plastic wrap to prevent skin from forming. Cool 5 minutes and serve, or refrigerate until serving . If desired, garnish with chocolate coffee beans or light whipped topping, sprinkled with coffee granules or crystals.