Today we are talking about one of my very favorite things: coffee. Coffee might just be my own personal Jess Fuel! I’ll drink my coffee black, but I also like it a little creamy, or full-out froofy– mochacappajavafrappalatte? Yum! I’ll take it any way you’ll give it to me.
See those cute little cream puffs on the bottle? I am obviously down with anything that makes my coffee taste like cream puffs. This flavor is definitely extra sweet, extra creamy, and reminiscent of fluffy pastry cream. Nick took a swig directly from the bottle (ugh, boys) and declared, “It tastes like melted ice cream!!”
That got me thinking…
Can I bake with this delightful liquid, maybe in place of cream or milk? An Extra Sweet & Creamy dessert? I decided to give it a try!
Creamy Mocha Latte Bread Pudding
- 1 (16 oz) loaf French or Italian bread, cubed
- 1 1/2 cups Nestle Tollhouse chocolate chunks, roughly chopped
- 6 eggs, lightly beaten
- 2 1/2 cups milk
- 1 cup Extra Sweet & Creamy Coffee-mate creamer
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 tbsp vanilla extract
- 1/4 cup instant coffee
In a large bowl, toss together bread cubes and chocolate chunks. In another bowl, combine remaining ingredients and mix well.
Pour the liquid over the bread mixture and toss to coat. Let sit 10 minutes, then toss again. Spoon the bread mixture into a buttered 9×13 baking dish or several individual ramekins. Refrigerate and let sit at least 1 hour, or overnight.
Preheat oven to 325 degrees. Bake 1 hour for 9×13 pan, or about 45 minutes for smaller ramekins, until the pudding is set. Serve warm or chilled.
You could totally serve this with whipped cream, vanilla ice cream, or a creme anglaise… but honestly, it really didn’t need it. Dry bread pudding is the worst, but this was SO moist and creamy! The chocolate didn’t hurt, either. It was definitely an Extra Sweet & Creamy success.