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Mocha Bread Pudding with Caramel Sauce recipe

Mocha Bread Pudding with Caramel Sauce.

Old-fashioned bread pudding with a hintof coffee to make this a grand finale for the evening or a brunchtreat in the morning.

Recipe: Mocha Bread Puddingwith Caramel Sauce

9 cups French bread cubes
1 cup granulated sugar
1/4 cup NESTL ® TOLL HOUSE® Baking Cocoa
1 tablespoon TASTER’S CHOICE® 100% Pure Instant Coffee
4 large eggs
2 (12-ounce) cans NESTL ® CARNATION® EvaporatedRegular or Fat Free Milk – divided use
2 teaspoons vanilla extract
2/3 cup packed brown sugar
1/4 cup butter or margarine
1 tablespoon light corn syrup

  • Preheat oven to 350°F (175°C).Grease a 2-quart casserole or baking dish.
  • Place bread cubes in prepared baking dish.Combine sugar, cocoa and coffee granules in a small bowl.
  • Beat eggs, 2 2/3 cups evaporated milkand vanilla extract in a medium bowl until well blended; stirin sugar mixture. Pour over bread, pressing bread into milk mixture.
  • Bake for 50 to 55 minutes or until set.
  • Combine brown sugar, butter and corn syrupin a small heavy-duty saucepan. Cook over medium-low heat, stirringconstantly, for 2 to 3 minutes or until sugar is dissolved. Slowlystir in remaining evaporated milk. Bring to a boil, stirringconstantly; cook for 1 minute. Remove from heat. Serve with warmbread pudding.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Pumpkin bread is cubed and baked in a custard and topped with a quick and simple sauce made with butterscotch caramel sauce and dark rum in this dessert recipe.

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