Bones Coffee Bread Pudding
INGREDIENTS
Bread Pudding
10 medium/large croissants, cut into 1 inch pieces
2 cups coarsely chopped semi- sweet chocolate
1/2 cup prepared Holy Cannoli Bones Coffee
Vanilla Custard Base
4 cups heavy cream
¾ cup lowfat milk
2 tsp vanilla bean paste or vanilla extract
12 large egg yolks
1 cup granulated sugar
Coffee Creme Anglaise
1 cup whole milk
1 cup heavy cream
1 tsp vanilla bean paste or vanilla extract
6 large egg yolks
½ cup sugar
1/2 cup prepared Holy Cannoli Bones Coffee
DIRECTIONS
Bread Pudding
Place a rack in the middle of the oven, and preheat the oven to 300 degrees.
In a medium saucepan, heat cream, milk and vanilla to almost, but not quite, a boil.
In a separate bowl, whisk egg yolks with granulated sugar until smooth.
Carefully stir the hot cream mixture into the egg mixture and then whisk until smooth. Let cool.
In a 8x13 baking dish, place 1 ½ cups of the vanilla custard mixture on the bottom. Layer the croissant pieces on top and sprinkle 2 cups of the chocolate chunks on top of the croissant pieces. Drizzle on 1/3 of the coffee and repeat until everything is used up. Bake at 300 degrees for 55 minutes. Serve warm with a drizzle of the Coffee Creme Anglaise.
Coffee Creme Anglaise
1. Bring milk, cream, and vanilla bean paste to an almost, but not quite boil.
2. Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold the mixture.
3. Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid to temper the eggs. When yolks are warm, add the rest of the liquid in a steadier stream. Return pot to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees or the mixture can coat the back of the wooden spoon and you can draw your finger across it and it separates, then it’s done.
4. Immediately remove the pan from heat, and allow mixture to rest for a few minutes until it reaches 182 degrees. Add in the prepared Holy Cannoli coffee, set the bowl into an ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill for at least 2 hours, and up to 24 hours.
HOLY CANNOLI FRAPPE
1 cup ice
3/4 cup milk
2 shots Holy Cannoli Bones Coffee
1 tsp marscapone
2 tbs chocolate chunks
1 tbs Holy Cannoli coffee beans
Sugar to taste
Add all ingredients to a blender, blend until smooth & enjoy!
Recipe by: Monica Nguyen
IG: @mawnie.eats
Holy Cannoli | 12oz
$15.99
"We're gonna make you a coffee you can't refuse." - Bones Coffee Company We've combined sweet, creamy cannoli flavor with our… read more
