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Kona Coffee Chocolate Bread Pudding

If you like scrumptious, feel good all-over desserts, this one is for you...nothing is more satisfying than the combination of creamy chocolate goodness oozing with kona coffee... finished off with a rich creamy sauce!!


Posted By: A. Honopaa
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Prep Time: 10 | Cook Time: 30-45 | Ready In: 40-55
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Kona Coffee-Chocolate Bread Pudding

  • 1 loaf (1 lb.) French bread
  • 1/2 cup (1/4 lb.) butter, cut into chunks
  • 3/4 cup sugar
  • 4 large eggs
  • 2 cups whipping cream
  • 1 cup cold Kona or regular coffee
  • 2 tablespoons dried instant Kona coffee
  • Crème anglaise
  • 1 ounce semisweet chocolate, finely chopped

Creme anglais

  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 1/2 cups milk
  • 3 large egg yolks
  • 1 1/2 teaspoons vanilla

 

Order Freeze Dried Instant Kona Coffee100% Pure Kona Instant Freeze Dried Coffee Hula Girl Coffee Now you can discover the powerful taste of 100% KONA COFFEE, famous for its highly aromatic and smooth flavor. Hawaiian freeze dried and made from the finest Kona Coffee beans. Use 1-2 teaspoons per cup of hot water and stir. Makes up to 30 cups - 1.75oz resealable bag


Cooking Process:

 

Kona Coffee-Chocolate Bread Pudding

Cut bread crosswise into 3/4-inch slices. Overlap slices in a single layer in a shallow 3-quart casserole (about 9 by 13 in.).

In a large bowl with a mixer on high speed, beat butter and sugar until well blended. Add eggs and beat until blended. Add whipping cream, coffee, and instant kona coffee granules; stir until mixed. Pour egg mixture over bread. Let stand at least 15 minutes or cover and chill up to 1 day.

Bake, covered, in a 350° oven until filling no longer jiggles when casserole is gently shaken, about 30 minutes (about 45 minutes if chilled). Pour crème anglaise over pudding and sprinkle with chocolate.

Serve warm. Spoon portions, including sauce, into bowls.

Creme Anglais

In a 1 1/2- to 2-quart pan, combine sugar, cornstarch, milk, egg yolks, and vanilla. Whisk over high heat until mixture is boiling, 3 to 4 minutes. At once, nest pan in ice water and stir often until mixture is cool, about 5 minutes.

 

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