Chocolate-Coffee Bread Pudding

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Dessert
Chocolate-Coffee Bread Pudding

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Recipe Data

12
Servings
10min
Prep
40min
Total

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    Description

    Use Hy-Vee Bakery jumbo chocolate chip muffins, coffee, and espresso powder to make an easier, and more flavorful, Chocolate-Coffee Bread Pudding.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    2(17-oz. each) pkgs. Hy-Vee Bakery loaded jumbo chocolate chip muffins, (8)
    3Hy-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
    • Knife

    Directions

    1. Preheat oven to 350 degrees. Spray a 13x9x2-inch baking pan with nonstick spray; set aside.

    2. Unwrap muffins. Quarter muffins, cutting lengthwise, then crosswise. Place quarters in prepared pan.

    3. Combine eggs, cream, coffee, butter, and espresso in a medium bowl. Pour over muffin pieces in pan.

    4. 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.

    Nutrition facts

    Servings

    540 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 135mg
    • Sodium: 340mg
    • Total Carbohydrates: 53g
    • Protein: 7g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 4%
    0%
    Vitamin D 6%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons October 2019