Mocha Cinnamon Bread Pudding

Mocha Cinnamon Bread Pudding

So, I was totally late to the world of bread pudding, it just wasn’t something my family made when I was growing up. However, I do remember the first time I tried it. I was working at a hotel in Downtown Fort Worth and it was around the holidays. The hotel was serving a special lunch for all the employees and there on the dessert table was this pan of what looked like soggy bread that everyone kept going on and on about. Well I decided to give it a try and I have been a fan ever since. 

Bread pudding is serious dessert comfort food. It’s just cozy and warm and makes you want to curl up somewhere with a blanket while you eat. There are two kinds of bread pudding. The less soggy one that can be eaten with a fork and is kind of fluffy and the really soggy one that you definitely need a spoon for. Both are delicious and almost limitless in flavors and stuff to add to it. You can even trade the dessert kind for a more savory flavor and use cheeses, meats, and herbs. For this recipe I decided to go for chocolate and coffee since who wouldn’t want chocolate in the ultimate comfort dessert.

Prepare your bread

The best kind of bread for this is day old or stale bread, preferably a heartier kind like challah. I’ve used a bunch of different kinds and they usually work. Try the discount section at your store’s bakery area, you know where they have random baked goods with half off stickers and signs about how they baked two much. For this one I found some day-old croissants that worked perfectly.

To start go ahead and cut up about four large croissants into one-inch pieces and set aside to dry out a bit if they still feel soft. You want your bread dry and stale so it soaks up more of the custard that you’re about to make. You could also toast the croissant pieces in a 350 degree oven for a few minutes to speed up the process.

Make the Chocolate Custard

In a medium bowl whisk together the eggs, sugar, vanilla, and salt then set aside. In a medium sauce pan heat up the half and half until you start to see steam and bubbles around the edges. Remove from heat and add chocolate, let sit for a minute then whisk until smooth and stir in mocha powder.

Let the chocolate mixture cool to almost room temperature before stirring into the egg and sugar mixture. Pour the custard over the croissants and toss to coat. 

Get ready to bake!

Let the mixture sit for about five minutes to soak everything up. Then transfer to a six cup baking dish that’s been sprayed with cooking spray. Bake for 45 minutes or until set but the center jiggles just a little. Bread pudding is best eaten still warm.

Print Recipe
Mocha Cinnamon Bread Pudding
Warm chocolaty and comforting bread pudding.
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees and butter or spray a six cup baking dish.
  2. Cut croissants into one inch cubes. If croissants are fresh leave out overnight to dry or spread into single layer on baking sheet and toast in 350 degree oven for about five minutes.
  3. Heat the half & half over medium heat in sauce pan until it just starts to steam and you see bubble around the edge of the pan. Remove from heat and pour over chocolate in a mixing bowl. Let sit without stirring two minutes then whisk until chocolate is melted and incorporated. Add espresso powder and stir.
  4. In small mixing bowl stir sugar, vanilla extract and salt. Add eggs whisking until smooth. Once the chocolate sauce has cooled to room temperature add the egg and sugar mixture.
  5. Add croissants to a large mixing bowl and pour chocolate custard over top, Stir to coat all the croissant pieces. Pour into prepared pan and top with remaining chocolate chips. Bake 45 minutes or until set but the center jiggles just a little.
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