1/4 cup granulated sugar 2 tablespoons unsweetened baking cocoa 2 teaspoons instant coffee powder 3 1/2 cups French bread cubes 1 (12-ounce) can evaporated milk 2 large eggs 1 teaspoon vanilla extract Powdered sugar, (optional) Non-dairy whipped topping, thawed (optional) Fresh raspberries and mint, (optional)
Preheat oven to 350°F (175°C).Coat 8-inch-square baking dish with nonstick cooking spray.
Combine sugar, cocoa and instant coffeein small bowl. Place bread cubes in prepared baking dish. Combinesugar, cocoa and coffee granules in small bowl. Beat evaporatedmilk, eggs and vanilla extract in medium bowl until well blended;stir in sugar mixture. Pour over bread, pressing bread into milkmixture. Place dish in 13 x 9-inch baking dish; fill 13 x 9-inchdish with warm water to 1-inch depth.
Bake for 30 to 35 minutes or until set.Sprinkle lightly with powdered sugar. Garnish each serving withwhipped topping, raspberries and/or mint, if desired.
Makes 6 servings.
Pumpkin Kahlua Bread Pudding "how to make"If the Mocha Bread Pudding recipe was useful and interesting, you can share it with your friends or leave a comment.