Indulge in Decadence with Mocha Bread Pudding Recipe
I want to introduce you to something that will not only satisfy your sweet tooth but will also lift you up with a jolt of energy. I am talking about one of the most delicious and unique desserts you may ever eat – the mocha bread pudding.
As a barista, my job is to serve customers a wide variety of coffee drinks. But there is something special about the combination of chocolate and coffee, a match made in heaven that pairs flawlessly together. When combined to create bread pudding, it creates an exceptional dessert that can leave anyone asking for more.
As the name suggests, this recipe is mostly focused on mocha flavoring, which is acquired by using instant coffee mixed in fat-free evaporated milk. There is also an addition of different types of chocolates such as dark chocolate, semisweet chocolate or chocolate chips, all giving a diverse taste experience that you won’t find in other bread pudding recipes.
I myself am not much of a baker, but when I tried the mocha bread pudding for the first time at my favorite bakery, I was instantly addicted, I had to know how it was made! This prompted me to spend countless hours researching various recipes and experimenting with different ingredients until I managed to compile what I believe is one of the best versions out there.
So get ready to indulge in incredible flavors and textures that this pudding has to offer!
Why You’ll Love This Recipe
Fellow coffee and chocolate lovers, behold! I have stumbled upon a miracle recipe that will make all your dreams come true. Brace yourself for the mocha bread pudding recipe that will leave you reeling with pleasure. Why will you love this recipe, you ask? Well, let me convince you.
Firstly, this recipe is a hybrid of two beloved desserts: bread pudding and chocolate mocha. Picture this – fluffy bread cubes soaked in a creamy, cocoa-infused custard studded with dark and semisweet chocolate chips. And not to forget a dash of instant coffee for the perfect mocha flavor. Can your taste buds even handle all that goodness?
Secondly, this recipe checks all the boxes for a decadent dessert while being relatively healthier than its counterparts. By using fat-free evaporated milk and Splenda granular instead of heavy cream and granulated sugar respectively, we shave off some extra calories without compromising on flavor. You can even swap out regular bread for whole wheat or gluten-free options to cater to all dietary requirements.
Lastly, this recipe is versatile and customizable to suit your taste preferences. Don’t have dark chocolate on hand? Use white chocolate instead for a sweeter rendition of the pudding. Want to add more flair? Drizzle some caramel sauce over the top or sprinkle some chopped banana for added texture.
In conclusion, this mocha bread pudding recipe is a surefire way to elevate your dessert game and impress your guests. Its unique fusion of flavors coupled with its wholesome ingredients make it the ultimate indulgence that you won’t feel guilty about. Give it a try and thank me later!
Ingredient List
In order to make this mocha bread pudding recipe, we will need quite a few ingredients. Here is what you will need to gather:
Bread Pudding Ingredients:
- 1 loaf chocolate bread (cut into 1-inch cubes)
- 2 cups fat-free evaporated milk
- 3 cups water
- 1/4 cup instant coffee
- 1/2 cup Splenda granular
- 3 eggs
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
Chocolate Mocha Sauce Ingredients:
- 8 ounces semisweet chocolate chips
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 3 eggs
- 2 cups milk
- 1/4 cup heavy cream
Optional Substitutes or Variations:
- Instead of chocolate bread, use French bread, challah bread or banana bread.
- Substitute some of the evaporated milk with half-and-half (for a richer result).
- Add peppermint mocha flavor by using mint extract or crushed candy canes in the sauce.
- Top with whipped cream or caramel sauce for extra indulgence.
Now let’s move onto the recipe instructions!
The Recipe How-To
Instructions Preheat the Oven
Before we start making the bread pudding, set your oven to 350 degrees Farenheight to preheat. This will ensure that it’s warm enough to start cooking the pudding once it’s assembled.
Prepare the Baking Dish
While waiting for the oven to heat up, you can start preparing your baking dish by lightly coating it with cooking spray. A 9-inch square baking dish or one of similar size should be enough for a standard recipe. You can also use a larger or smaller one depending on how much you want to make.
Cut and Arrange Bread Cubes
Next step is cutting and arranging bread cubes. Cut 8-10 slices of day-old French or white bread into roughly 1-inch cubes, about 6-7 cups in total.
Arrange them as a single layer on your prepared baking dish.
Note: You can use other types of bread, like challah or coffee bread, to add some variety.
Whisk Together Ingredients for Custard
Now, in a separate large bowl, whisk together 2 cups milk and 1/2 cup fat-free evaporated milk until well combined. Add in 3 eggs, one at a time, and whisk until smooth after each addition. Then add in 1/2 cup granulated Splenda (or sugar substitute of your choice), 1/4 cup unsweetened cocoa powder, and one packet of instant coffee (optional) for that mocha flavor. Mix these ingredients together with a whisk until fully incorporated.
Note: If you prefer sweeter pudding, add more sweetener until you reach desired level.
Add Chocolate and Pour Into Dish
Once the custard mixture well mixed, it’s time to add in the yummy stuff! Stir in 4 oz semisweet chocolate, 4 oz dark chocolate, 4 oz white chocolate, and 1 tablespoon vanilla extract until chocolate is fully melted and evenly distributed. Then gently pour everything over your bread cubes, making sure every piece of bread is soaked in the mixture.
Bake in Oven
Carefully place the baking dish into the preheated oven on the center rack. Bake for about 45-50 minutes or until the pudding is set and golden brown on top but still slightly jiggly in the center. You can check if it’s done by inserting a toothpick into the center, it should come out clean.
Let It Cool Before Serving
Once cooked through, removed the pudding from the oven and let it cool for about 10-15 minutes before serving.
Note: If you want another layer of flavor, add banana slices or stonewood caramel sauce on top before serving.
Enjoy Your Delicious Mocha Bread Pudding!
Serve your mocha bread pudding warm with a scoop of ice cream on top for that extra decadence!. It’s a perfect dessert to enjoy with coffee, tea or even some pepp
Substitutions and Variations
If you’re feeling bold and want to mix things up, here are a few substitution and variation ideas for this mocha bread pudding recipe.
First of all, if you don’t have fat-free evaporated milk on hand, you can use regular whole milk or half-and-half instead. Keep in mind that this will increase the calorie count of the recipe, but it will make for a creamier and richer texture.
If you’re not a fan of instant coffee, feel free to experiment with different types of coffee or espresso powder to get your desired coffee flavor. You can also skip the coffee altogether if you prefer a plain chocolate flavor.
If you’re looking to cut down on sugar, consider using a low-calorie sweetener like Splenda granular instead of granulated sugar. Alternatively, you can try using mashed banana or unsweetened applesauce to sweeten the dish naturally.
For a more indulgent twist on this recipe, try using chocolate bread or adding in different types of chocolate like white chocolate or milk chocolate chips. You can even experiment with adding in other flavors such as peppermint extract for a peppermint mocha twist.
Finally, don’t be afraid to get creative with your bread choice! While the recipe calls for French or white bread, you can try using challah bread or even croissants for a more decadent and buttery texture.
Overall, this recipe is incredibly versatile and lends itself well to personalization based on your preferences and dietary needs. Get creative and have fun experimenting with different substitutions and variations until you find your perfect mocha bread pudding recipe!
Serving and Pairing
When it comes to serving mocha bread pudding, the options are nearly endless. This decadent dessert is perfect for sharing with friends and family, and can be served either warm or cold. Drizzle a generous amount of vanilla sauce over the top and enjoy every bite.
Mocha bread pudding pairs well with a wide variety of beverages – from coffee to tea to hot cocoa – but I highly recommend serving it alongside a strong cup of freshly brewed coffee. The bitterness of the coffee perfectly complements the richness of the chocolate and creates an unforgettable flavor combination.
For those looking to take things up a notch, consider pairing mocha bread pudding with peppermint mocha for an extra burst of minty flavor. It’s like having dessert and a post-dinner drink in one!
If you’re feeling extra indulgent, serve your mocha bread pudding with a dollop of fresh whipped cream on top, or sprinkle some chocolate chips or shavings over the top for added texture and sweetness.
Overall, there’s no wrong way to serve mocha bread pudding. Whether you choose to stick with classic flavors or experiment with unique pairings, this rich and satisfying dessert is sure to make a lasting impression on your taste buds.
Make-Ahead, Storing and Reheating
You can make this mocha bread pudding ahead of time and store it in the fridge, making it a great pick for your brunch menu. The best part is that you do not have to sacrifice on the flavor, even if you make it ahead of time. You can store it in the fridge for up to three days.
When reheating, you can use either a microwave or an oven. In the microwave, warm it up for 45-60 seconds on high power. In the oven, preheat to 325 degrees Fahrenheit and bake it for about 15-20 minutes. It is essential to reheat it gently so that the flavors come together nicely without causing unwanted damage to the texture.
Another option is to freeze the bread pudding. If frozen, it keeps well for up to two months. Before freezing, wrap it tightly in plastic wrap and then aluminum foil. To reheat from frozen, thaw it overnight before following the above reheating instructions.
You can also experiment with some additional toppings like a dollop of whipped cream or some additional hot fudge sauce before serving.
With these storing and reheating instructions, you can whip up an excellent mocha bread pudding recipe with incredible ease and convenience –perfect for a memorable breakfast or dessert treat with family or friends.
Tips for Perfect Results
As a barista, I have learned a few tips and tricks over the years that can help you achieve the perfect mocha bread pudding. Here are some of my top recommendations for ensuring your dish turns out delicious:
1. Use day-old bread
Using stale or day-old bread may seem counterintuitive, but it actually works really well in bread pudding. The slightly tough texture of older bread helps it hold up better in the custard, resulting in a better overall texture. If you’re using fresh bread, consider toasting it lightly first to achieve a similar effect.
2. Use high-quality chocolate
Since chocolate is such a big player in this recipe, it pays off to use good quality chocolate for the best flavor. I recommend using a mix of dark and semisweet chocolate, with some chocolate chips thrown in for added texture.
3. Don’t skip the half-and-half
While you can technically use all milk for this recipe, adding some half-and-half will yield a creamier end result. If you’re watching your fat and calorie intake, feel free to use fat-free evaporated milk instead.
4. Let the bread cubes soak up the custard mixture
To ensure an even distribution of flavor throughout your bread pudding, let the bread cubes sit in the custard mixture for at least 30 minutes before baking. This allows the bread to absorb all of those yummy mocha flavors for maximum tastiness.
5. Bake low and slow
Bread pudding is all about achieving that perfect custardy texture, which means baking low and slow is key. After preheating your oven to 350 degrees F (175 degrees C), bake your pudding in for about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
By following these simple tips, you’ll be well on your way to creating an amazing mocha bread pudding that everyone will love. Enjoy!
Bottom Line
In conclusion, if you are a fan of bread pudding with a twist, then this recipe for mocha bread pudding is sure to delight your taste buds. With its rich and decadent chocolate flavor, made with a combination of dark and semi-sweet chocolates, as well as adding in the bold taste of coffee, this dessert will satisfy any sweet tooth craving you may have.
As a barista, I highly recommend trying out this recipe at least once. It’s an excellent option for any occasion, whether it’s a family gathering or a treat for yourself at the end of the week. While it may take some time and effort to prepare, the outcome is surely worth it. Plus, with the possible variations and substitutions mentioned above, it’s easy to make them according to your preferences.
So why not add some extra pep in your step by baking up some mocha bread pudding today? Whether you enjoy it warm or chilled, served with a dollop of whipped cream or just as is, this recipe is sure to please. Try it today and indulge yourself in a delicious slice of comfort.
Mocha Bread Pudding Recipe
Ingredients
- 9 cups French bread, cut into 1 in. cubes
- 1/2 cup Splenda granular, sugar substitute
- 1/4 cup baking cocoa
- 1 tablespoon instant coffee
- 4 egg whites
- 1/3 cup water
- 2 (12 ounce) cans fat-free evaporated milk, divided
- 2 teaspoons vanilla
Instructions
- 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.
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