Preheat oven to 350 degrees. Spray a 13x9x2-inch baking pan with nonstick spray; set aside.
Use Hy-Vee Bakery jumbo chocolate chip muffins, coffee, and espresso powder to make an easier, and more flavorful, Chocolate-Coffee Bread Pudding.
Servings and Ingredients
|2 (17-oz. each) pkgs. Hy-Vee Bakery loaded jumbo chocolate chip muffins, (8)|
|3 Hy-Vee large eggs, lightly beaten|
|1 ½ c. Hy-Vee heavy whipping cream|
|¾ c. Hy-Vee coffee, brewed and chilled|
|2 tbsp. Hy-Vee salted butter, melted|
|1 tbsp. instant espresso, dry|
|¼ c. Hy-Vee raspberry jam|
|½ c. Hy-Vee sliced almonds, toasted|
|1 c. fresh raspberries|
Things To Grab
- Hy-Vee nonstick cooking spray
- 13x9x2-inch baking pan
- Medium bowl
Unwrap muffins. Quarter muffins, cutting lengthwise, then crosswise. Place quarters in prepared pan.
Combine eggs, cream, coffee, butter, and espresso in a medium bowl. Pour over muffin pieces in pan.
Bake, uncovered, 25 to 30 minutes or until puffed and a knife inserted near center comes out clean. Cool slightly. Heat jam in microwave just until melted; drizzle over bread pudding. Sprinkle with almonds and raspberries.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 135mg
- Sodium: 340mg
- Total Carbohydrates: 53g
- Protein: 7g