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Kona Coffee-Chocolate Bread Pudding

Yield Makes 8 to 10 servings
Notes: To brew the coffee, put 3 tablespoons finely ground coffee beans in a paper-lined coffee filter set over a pitcher. Pour 1 1/3 cups hot (about 190°) water through ground coffee. Measure; if necessary, add water to make 1 cup.


  • 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

Nutrition Information

  • calories 507
  • caloriesfromfat 55 %
  • protein 3 g
  • fat 31 g
  • satfat 18 g
  • carbohydrate 48 g
  • fiber 1.4 g
  • sodium 0.0 mg
  • cholesterol 232 mg

How to Make It

  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.

Kakaako Kitchen, Honolulu, HI