Individual Mocha Bread Puddings Recipes

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.

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.

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.

Steps:

• In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

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.

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.