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Kona Coffee-Chocolate Bread Pudding





Yields
Makes 8 to 10 servings

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.

 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
  Crème anglaise
 1 ounce semisweet chocolate, finely chopped
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 507Calories from Fat 55
% Daily Value *
Total Fat 31g48%

Saturated Fat 18g90%
Cholesterol 232mg78%
Sodium 0.0mg0%
Total Carbohydrate 48g16%

Dietary Fiber 1.4g6%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.