Kona Coffee Chocolate Bread Pudding
1 loaf (1 lb.) French bread
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
3/4 cup sugar
4 large eggs
2 cups whipping cream
1 cup cold Kona or regular coffee (see notes)
2 tablespoons dried instant espresso coffee
Crème anglaise
1 ounce semisweet chocolate, finely chopped
1. Cut bread crosswise into 3/4-inch slices. Overlap slices in a single layer in a shallow 3-quart casserole (about 9 by 13 in.).
2. In a large bowl with a mixer on high speed, beat butter and sugar until well blended. Add eggs and beat until blended. Add whipping cream, coffee, and instant espresso; stir until mixed. Pour egg mixture over bread. Let stand at least 15 minutes or cover and chill up to 1 day.
3. Bake, covered, in a 350° oven until filling no longer jiggles when casserole is gently shaken, about 30 minutes (about 45 minutes if chilled). Pour crème anglaise over pudding and sprinkle with chocolate.
4. Serve warm. Spoon portions, including sauce, into bowls.
Per serving: 507 cal., 55% (279 cal.) from fat; 9.8 g protein; 31 g fat (18 g sat.); 48 g carbo (1.4 g fiber); 433 mg sodium; 232 mg chol.
Crème anglaise:
In a 11/2- to 2-quart pan, combine 3 tablespoons sugar, 2 teaspoons cornstarch, 11/2 cups milk, 3 large egg yolks, and 11/2 teaspoons vanilla. Whisk over high heat until mixture is boiling, 3 to 4 minutes. At once, nest pan in ice water and stir often until mixture is cool, about 5 minutes. Makes about 2 cups.
Per tablespoon: 18 cal., 45% (8.1 cal.) from fat; 0.6 g protein; 0.9 g fat (0.4 g sat.); 1.9 g carbo (0 g fiber); 6.3 mg sodium; 22 mg chol.
Cook's Notes: To brew the coffee, put 3 tablespoons finely ground coffee beans in a paper-lined coffee filter set over a pitcher. Pour 11/3 cups hot (about 190°) water through ground coffee. Measure; if necessary, add water to make 1 cup.
Yield: 8 to 10 servings
Source: Lisa Siu, pastry chef for both Kakaako Kitchen and 3660 on the Rise in Honolulu, created this pudding.
Submitted by sooz
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