Kirk was in San Francisco this week and as he left to come home he picked me up a loaf of bread from Boudin Bakery. (My husband is the ultimate one for a foodie! 😀 ) It was a very tasty loaf of sourdough.
I had bread left over the next day and no way was I going to waste stale bread of this quality on the squirrels in our yard…..so I started thinking about what I could do with it. Bread pudding sounded really good, but I knew I wanted it a bit lighter – not the typical cream/butter/egg combo (which I won’t lie…does taste like heaven in a bowl…)
Mocha Bread Pudding
1/4 cup granulated sugar
2 Tbsp baking cocoa
2 tsp instant espresso powder
3 1/2 cups french sourdough bread cubes
1 12-ounce can evaporated milk
2 large eggs
1 tsp vanilla extract
Heat oven to 350° F. Coat a 8-inch-square baking dish lightly with oil.
Combine granulated sugar, cocoa and coffee granules in small bowl. Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in 13 x 9-inch baking dish; fill 13 x 9-inch dish with warm water to 1-inch depth.
Bake for 30 to 35 minutes or until set.