I have no reference for where this recipe originated. I've done searches online without finding this exact title, so it must have come from the cookbook library in my kitchen, I guess. No photos yet, as I intend to make this over the weekend, probably on Sunday. (the neighbors will be so happy!) And it was MY idea to add the mini chocolate chips!
Raspberry-Espresso Bread Pudding
1 bakery baguette –OR- 8 bakery croissants; cubed/torn
3 c. half & half (OR use a combo of milk and half & half)
3 large egg yolks
3 large eggs
3/4 c. sugar
3 T. instant-espresso powder (OR reduce milk by 1/4 c. and use 2 oz. shot of freshly brewed espresso, which I think I will probably do)
1 c. fresh raspberries
1 1/2 T. butter
1/4 c. mini semi-sweet chocolate chips
- Put oven rack in middle position and preheat oven to 325°.
- Arrange bread in 2 layers in a buttered 2-quart (8-inch square) baking dish.
- Whisk together half-and-half, eggs, yolks, sugar, and espresso powder, then pour over bread and let soak 20 minutes.
- Sprinkle raspberries and chocolate chips over bread.
- Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm. Allow for tears of delight as this is baking...
NOTES: I'm on this undeniable wild tangent with chocolate-raspberry combos lately. And I'm also wondering if you can make a bread pudding with eggnog? Don't see why not. Oh, and what if you were able to incorporate gingerbread somehow into a bread pudding? Somewhere I have an Irish whiskey-infused bread pudding recipe...
I think waaay too much...
Oh, here I go again...what if you made a combination of CAKE and bread into your bread pudding? Or! Ooh! What if you put Fig Newtons in the bread pudding?! With apples and, and, and...walnuts, maybe? Help me out here, folks..
4 comments:
That recipe looks awesome, I'm a total sucker for raspberry and chocolate.
Well, I have had gingerbread/eggnog bread pudding. I didn't get the recipe, but it was that dense, soft, cakey gingerbread. I think they just used eggnog instead of milk/cream.
Fig Newtons would taste great, I'm sure, but they wouldn't absorb the liquid very well I don't think. Course you could always line the pan with them, like a crust. Heh.
I'm thinking of using a combo of brioche chunks and gingersnaps... different textures. Or maybe create a base with the gingersnaps.
I'm also thinking you might be my long-lost twin brother since we both think alike, enjoy cooking, and love bacon. LOL!
I wanted to make some sort of cheesecake with Fig Newtons as a crust, but I haven't gotten too far with that.
Heh. :) Ooo, fig newton lined cheesecake sounds awesome. Maybe do a fruit flavored/swirled cheesecake like pomegranate or something.
Yeah, you know how they do a ladyfinger lined springform for a tiramisu cheesecake? Well, I was thinking something along those lines. Just concerned they might burn, or the extra baking time would turn them into something completely different! LOL! Need to do some experiments on Fig Newtons...got to contact NASA...
*chuckles*
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