This bread pudding riff combines all the delicious probably-shouldn’t-be-for-breakfast-but-are-foods… pecans, chocolate chips, espresso, donuts and caramel and chocolate sauces. …No, I’m pretty sure caramel and chocolate sauces are intended to be eaten at breakfast. Anyway, on the off-chance that you ever have leftover donuts, this is an excellent way to use them up. Already rich and decadent donut and espresso pudding with a turtle filling, topped with hot fudge and an espresso-infused caramel sauce… Yum… This caffeine and sugar-laden pudding is perfect served warm on a weekend morning spent in bed. Read on for the recipe and a brief history of bread pudding!
Bread pudding is generally made with stale bread or pastries, soaked in milk or cream, eggs and a fat for a few hours or overnight. Stale products are best for soaking up the liquid. After soaking, the pudding is then baked until firm. Bread pudding is typically served warm with a sauce on top. The dish may be sweet or savory and is popular in South America, Europe and the US.
Bread pudding first appeared during the early 11th century. In 13th century England, it was known as ‘poor man’s pudding’ because it was a way for the lower classes to use up old bread. In the 18th century, bread pudding was a popular food to serve the ill because it was easy to digest. Despite its humble roots, this cheap and versatile dish can be spotted on the dessert menus of some of the fanciest restaurants around.
Bread Pudding Features!
Turtle Mocha and Donuts Pudding
5 cups day-old donuts or other breakfast pastries, cubed
3 eggs, beaten
1 cup granulated sugar
¼ cup butter, melted and cooled slightly
2 cups milk
1 teaspoon vanilla extract
1cup bittersweet chocolate chips, divided
1 cup chopped pecans, divided
2 tablespoons light brown sugar
2 tablespoons butter, cut into small pieces
Hot fudge topping (like for ice cream)
6.5 oz can Starbucks Double Shot
6 tablespoons dark brown sugar
3 tablespoons butter, room temperature
Toss cubes and ½ cup each of chocolate chips and pecans in a large bowl.
In separate bowl, mix together eggs, sugar, butter, milk and vanilla.
Pour over cubes.
Cover bowl and chill in fridge overnight.
Preheat oven to 350° F.
Spread half of soaked cubes in greased loaf pan.
Top with ½ cup each chocolate chips and pecans.
Bake 50-60 minutes or until center is set.
Remove from oven and allow to cool.
Pour half of Double Shot over pudding.
Spread hot fudge topping on top.
Combine remaining double shot, sugar and butter in a saucepan over medium-low heat.
Cook until bubbly, stirring often.
Reduce heat to low and stir constantly for 3 minutes.
Remove from heat and continue to stir 4-5 minutes.
Pour over pudding.
Serve immediately and store leftovers in fridge.