Cappuccino 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:

• Beat dry pudding mix, milk and coffee in medium bowl with whisk 2 min.
• Stir in COOL WHIP.
• Spread onto a cooled cake or cupcakes. Keep refrigerated.

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 Cool Whip.
• Spoon into serving dishes.
• Garnish with Cool Whip and wafer crumbs.

Steps:

• Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.
• Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

Steps:

• In a large saucepan over medum-high heat, combine rice, milk, and condensed milk, bring just to a boil. Reduce heat to medium; cook for 20 minutes, stirring frequently or until thickened.
• Remove from heat, stir in instant coffee granules until dissolved. Let cool slightly.
• Spoon equal amounts of warm rice pudding into 8 small coffee cups.
• Garnish with whipped cream and sprinkle with cinnamon and with chocolate shavings, if desired.

Steps:

• Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
• Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
• Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

Steps:

• Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.

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:

• Dissolve coffee granules in water, set aside.
• In a mixing bowl, combine milk, pudding mix and cinnamon.
• Mix thoroughly then stir in dissolved coffee.
• Gently fold in Cool Whip.
• Pour into dessert bowl or individual pudding dishes.
• If desired, garnish with an additional spoonful of Cool Whip and wafer crumbs or shaved chocolate.

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:

• Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
• Heat oven to 325°F.
• Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
• Bake uncovered 45 minutes, stirring every 15 minutes.
• Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.

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:

• In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.

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.