Preheat oven to 350 degrees. Spray a 13x9x2-inch baking pan with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Knife
Directions
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.
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%