I have wanted to try different spins on bread pudding. Adding mocha seemed a natural. It definitely was and if a Mocha Bread Pudding is not in your regular go to desserts, you need only try this recipe once. The mocha adds a really adds a depth of flavor without being overpowering. The Creme de Cacao is a great topping for the adults.
I have really come to love bread puddings. I have a big sweet tooth and never considered bread pudding much of a dessert. Then, I tried a Bread Pudding for a Cajun themed week I put together on my blog. Now, I just need to remember how much I like it so I develop more variations for me and you!
2 tbsp butter, softenened
3 medium eggs, beaten
1 qt whole milk
2 tbsp vanilla extract
2 cups sugar
12 ounces day-old French bread
Creme de Cacao Sauce (see below)
Preheat the oven to 350 degrees F.
Spray a baking dish of your choice and set aside. Break the breadcrumbs and drop into a bowl. Just pull it apart with your hands.
Mix the milk, sugar, vanilla, eggs and cocoa powder in a separate bowl. Begin to pour the liquid mixture over the bread a little bit at a time.
Mix it with your hands or a big slotted spoon and make sure the bread absorbs the cocoa milk.
I kept adding the milk until it seemed no more could be absorbed. The extra will cook out during the baking process.
Pour the bread pudding into the prepared dish, spreading it evenly in the dish. Place the dish in a shallow roasting pan filling the pan with warm water 1″ up the side of the casserole dish.
Place in the oven and bake 50 – 60 minutes. You will know it is done when a knife goes in and comes out clean.
8 tbsp butter, melted
1 cup sugar
1/4 cup Creme de Cacao
Place the butter in a bowl and melt over a pot filled with near boiling water. Stir the sugar and the egg together. Once mixed, add it to the butter. Again, be careful to not let this boil. Stir for 2 – 3 minutes and it will thicken up. Let cool to room temperature. Add the Creme de Cacao.
Serve and enjoy!