Kona Coffee-Chocolate Bread Pudding
Notes: To brew the coffee, put 3 tablespoons finely ground coffee beans in a paper-lined coffee filter set over a pitcher. Pour 1 1/3 cups hot (about 190°) water through ground coffee. Measure; if necessary, add water to make 1 cup.
How to Make It
Step 1
1
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.).
Step 2
2
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 espresso; stir until mixed. Pour egg mixture over bread. Let stand at least 15 minutes or cover and chill up to 1 day.
Step 3
3
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.
Step 4
4
Serve warm. Spoon portions, including sauce, into bowls.
Ingredients
1 loaf (1 lb.) French bread
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
3/4 cup sugar
4 large eggs
2 cups whipping cream
1 cup cold Kona or regular coffee (see notes)
2 tablespoons dried instant espresso coffee
1 ounce semisweet chocolate, finely chopped
Directions
Step 1
1
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.).
Step 2
2
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 espresso; stir until mixed. Pour egg mixture over bread. Let stand at least 15 minutes or cover and chill up to 1 day.
Step 3
3
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.
Step 4
4
Serve warm. Spoon portions, including sauce, into bowls.
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