Plump raisins were stirred into this creamy bread pudding flavored with cocoa, coffee and cinnamon and topped with buttery syrup.
We’ve been having stormy weather for the past three days. Some areas have been badly hit and residents have been evacuated. Our city was not in the direct path of the storm so it was mostly just gusty winds, rain and fog. BUT, electric power had been going on and off. Last night, or early Tuesday morning actually, it went out at 1.30 a.m. and was restored just before lunch. It went out again while we were having lunch.
So, there was nothing much to do. No playing outside. No computer. No TV. I took one of my kids’ Harry Potter books from the shelf and was deeply engrossed in the fourth chapter when the visual image of warm steamed pudding hit me. I debated for a few minutes whether to put down the book or not (I was just getting into the exciting part). The image of the pudding won.
I collected what I needed. Then, another image went through my mind. Upside-down cake. Now I wanted upside-down cake. I checked the supplies. No cake flour. Not even all-purpose flour. Tough, I thought, I had to settle with the pudding. Then, I thought… why not combine the two recipes…??? Hhhmmm… an exciting thought… So, I did. Pudding with the topping for upside-down cake. To make it more exciting, I used a mixture of coffee, cocoa and cinnamon to flavor the pudding… just like cappuccino!
The choco-mocha cinnamon bread pudding was supposed to be the dessert for the evening. Well, what was left of it became the evening’s dessert. More than half was consumed as the afternoon snack.
Choco-mocha Cinnamon Bread Pudding
- 5 slices white bread
- 2 and 1/2 cups full cream milk
- 1 and 3/4 cups light brown sugar
- 1/4 cups butter or margarine
- 1/2 tsp powdered cinnamon
- 2 tbsp coffee (instant)
- 2 tbsp cocoa powder
- 1/8 cups raisins
- 2 whole eggs
- Soak the raisins in cold water for 15 minutes or until rehydrated and plump. Drain well.
- Tear the bread into fine pieces, or process through a blender or food processor.
- Lightly beat the eggs. Add milk, 3/4 c. of sugar, coffee, cocoa and cinnamon into beaten eggs and blend well.
- Stir in the drained raisins with the bread crumbs. Pour the egg-milk mixture into the bread-raisin mixture, stirring well to blend.
- Meanwhile, in a small saucepan, melt the butter or margarine with 1 c. of sugar and 2 tbsp. of water. Cook over medium-high heat until the sugar is dissolved, mixture is syrupy and golden brown in color. Pour the syrup into a heat-proof bowl (ceramic is ideal). As the syrup cools, tilt the bowl in all directions to coat all sides. Keep doing this until the syrup starts to harden.
- When the syrup had cooled, pour egg-milk-bread-raisin mixture into the bowl. Place the bowl on a steamer rack over briskly boiling water. Cover the steamer tightly and steam pudding over medium heat for 20 minutes.
- To test pudding for doneness, insert a sharp knife at the center. If it comes out clean, the pudding is done. Cool pudding for 15 minutes. Invert onto a plate and cut into serving pieces. Serve warm.