Old-fashioned bread pudding with a hint
of coffee to make this a grand finale for the evening or a brunch
treat in the morning.
Mocha Bread
Pudding with Caramel Sauce
- 9 cups French bread cubes
1 cup granulated sugar
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 tablespoon TASTER'S CHOICE® 100% Pure Instant Coffee
4 large eggs
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated
Regular or Fat Free Milk, divided use
2 teaspoons vanilla extract
2/3 cup packed brown sugar
1/4 cup butter or margarine
1 tablespoon light corn syrup
- Preheat oven to 350°F
(175°C). Grease a 2-quart casserole or baking dish.
- Place bread cubes in prepared
baking dish. Combine sugar, cocoa and coffee granules in a small
bowl.
- Beat eggs, 2 2/3 cups
evaporated milk and vanilla extract in a medium bowl until well
blended; stir in sugar mixture. Pour over bread, pressing bread
into milk mixture.
- Bake for 50 to 55 minutes
or until set.
- Combine brown sugar, butter
and corn syrup in a small heavy-duty saucepan. Cook over medium-low
heat, stirring constantly, for 2 to 3 minutes or until sugar
is dissolved. Slowly stir in remaining evaporated milk. Bring
to a boil, stirring constantly; cook for 1 minute. Remove from
heat. Serve with warm bread pudding.
Makes 12 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
