Mocha Bread Pudding
Today was a lazy day. watched a fantastic hockey game...Silver still makes us proud boys! Winding down with some closing ceremonies before I get back to it early tomorrow! Thought I would end the weekend with a "Sweet Treat". Cheers!
Mocha Bread Pudding
1/2 loaf cubed stale bread
1 quart heavy cream
1 c sugar
2 T. vanilla extract
10 egg yolks
10 oz chocolate chips
2 oz strong coffee
raspberries
Method:
1. In saucepan, heat heavy cream 1/2 c. sugar and vanilla extract just to a scald. turn off heat as soon as cream starts to fully bubble.
2. In a large bowl, whisk together egg yolks and remaining sugar.
3. Temper eggs by slowly mixing in cream mixture. Add chocolate chips and coffee and continue to whisk until chocolate is completely melted.
4. Add in bread, soak and transfer to baking pan. place pan in water bath and bake in 275 degree oven for 25- 30 minutes or until pudding stops jiggling.
5. serve warm with raspberries.
Mocha Bread Pudding
1/2 loaf cubed stale bread
1 quart heavy cream
1 c sugar
2 T. vanilla extract
10 egg yolks
10 oz chocolate chips
2 oz strong coffee
raspberries
Method:
1. In saucepan, heat heavy cream 1/2 c. sugar and vanilla extract just to a scald. turn off heat as soon as cream starts to fully bubble.
2. In a large bowl, whisk together egg yolks and remaining sugar.
3. Temper eggs by slowly mixing in cream mixture. Add chocolate chips and coffee and continue to whisk until chocolate is completely melted.
4. Add in bread, soak and transfer to baking pan. place pan in water bath and bake in 275 degree oven for 25- 30 minutes or until pudding stops jiggling.
5. serve warm with raspberries.
