Cooking with Rouses

Chocolate Bread Pudding with Buttercream

Yield 8-10
3 ratings


For Bread Pudding Custard

1 quart Half-and-Half

1 cup Fine Ground French Market Coffee; pick your favorite flavor, we used the Vieux Carre blend

10 ounces Semi-Sweet Chocolate Chips

6 whole eggs

4 egg yolks

1 ½ cups sugar

½ cup brown sugar

1 teaspoon pure Vanilla extract

1 stale loaf Rouses French bread, cut into cubes

For Mocha Buttercreme

2 sticks unsalted butter, softened

2 cups confectioner’s sugar

1 cup coco powder

2 tablespoons French Market Mocha Cold Brew Coffee


For the Bread Pudding:

Grind the coffee in a coffee grinder to a fine powder. Place the coffee grinds and half-and-half in a small pot and heat over medium heat to steep. Add the chocolate chips to mixture, and whisk until combined; allow to cool.

In a separate bowl, whisk together the eggs, egg yolks, sugar, brown sugar and vanilla. Combine the coffee mixture with the egg mixture in a large bowl, and soak the stale bread in the custard overnight.

Spray a 9 by 13-inch baking pan with non-stick spray, and add the bread pudding mixture. Wrap the pan in cling wrap and foil.

Bake in a 350°F pre-heated oven for 45 minutes, remove the cling wrap and foil and continue to bake until a knife inserted into the center comes out clean.

Remove from oven and set on the counter to cool slightly before serving

For the Mocha Buttercream:

Whip the softened butter on a low speed in a stand mixture.

Sift the confectioner sugar and coco powder together to remove any lumps. Add 1/3 of the sugar mixture to the mixer while on low speed and fully combine.

Add the rest of the sugar to the mixer in batches until fully combined. Add the Mocha Cold Brew coffee and combine.

To Serve :

Place a serving in a coffee cup, top with buttercream, and garnish with a little whipped cream.