Chocolate 'N Amaretto Coffee Bread Pudding-In-A-Cup
By: Barb - Appleton, WI - 2016 Recipe Contest
"My bread pudding has semi-sweet melted chocolate chips in the batter along with Door County Amaretto brewed coffee and half and half that soaks into day old cubed buttery croissants. Chopped quality dark chocolate melts in the middle of each layered bread pudding. For presentation, I baked the pudding in coffee cups and served the pudding warm topped with whipped cream and an easy stovetop caramel sauce laced with Door County Amaretto coffee and toasted slivered almonds. I received rave reviews from my family and friends."
This is a user-submitted recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Amaretto Coffee 10 oz. Bag Ground
- 1-1/2 tablespoons melted butter
- 2-1/4 cups half and half
- 1/3 cup brewed Door County Amaretto Coffee
- 1-cup semi-sweet chocolate baking chips
- 1-cup coarse chopped quality dark chocolate
- 1/2 cup (packed) light brown sugar
- 4 large eggs
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 6 cups cubed day old croissants (3/4-inch cubes)
Amaretto Laced Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/8 teaspoon lemon juice
- 1/3 cup plus 2 tablespoons heavy cream
- 1 tablespoon brewed Door County Amaretto Coffee
- 3/4 cup heavy cream, whipped
- 1/4 cup toasted slivered almonds (see notes)
- Chocolate covered espresso beans for garnish (optional)
- Preheat oven to 350 degrees F. Brush the melted butter over the inside of 8 oven-proof coffee cups. Place cups on a jelly roll pan, spacing equally.
- Combine half and half and coffee in a large heavy saucepan and heat to warm (not hot). Place baking chips in a large bowl and pour the warm half and half mixture over chips.
- Let set 1 minute then whisk until chips melt and mixture is smooth. Whisk in the brown sugar then set aside until mixture cools.
- Into cooled chocolate mixture, whisk eggs, extract and salt until well blended., Add the croissant cubes; stir until cubes are well coated. Let rest 20 minutes, stirring once.
- After resting, stir croissant mixture again then spoon about 1/3 cup of the mixture into each cup.
- Top each with 2 tablespoons chopped dark chocolate then cover with remaining croissant mixture, dividing equally among cups.
- Place pan on middle oven rack and bake puddings 30 to 35 minutes or until puffed and firm in center. Remove from oven and let set 20 minutes before serving.
- For the sauce, combine sugar, water and lemon juice in a small heavy saucepan. Fill a cup half way with water and set a pastry brush into cup. Place saucepan over medium-high heat. Melt sugar without stirring, but gently swirl the pan a few times until sugar begins to boil and brush down side of pan a few times with the wet pastry brush.
- Continue to cook, occasionally swirling pan and brushing side of pan until sugar turns medium amber (not dark). Remove pan from heat and slowly whisk in the cream.
- Return pan to low heat and add butter and brewed coffee. Stir 2 minutes then remove from heat.
- Top puddings with a generous dollop of whipped cream and sauce and sprinkle each with almonds. Serve pudding cup on a saucer. Chocolate covered espresso beans as a garnish on the saucer is a nice touch but optional.
*Notes: Toast almonds in a skillet over medium heat until light golden, stirring often as not to burn. Pudding can be baked in 6-oz. oven-proof custard cups.