recipe: Mocha cinnamon roll bread pudding is a cozy dessert for two
Mary Bilyeu | Contributor
I cut it into cubes, then placed the cubes into individual ramekins. A bit of custard - enhanced with coffee and cocoa, to make it extra luscious — and a short baking time... et, voila! A lovely, simple, warm, cozy dessert for two, and the perfect treat for a cold evening. Or for breakfast on a wintry morning. Or just because...
Mocha Cinnamon Roll Bread Pudding
1 4-inch cinnamon roll, cut into 3/4-inch cubes
1 cup skim milk
1 tablespoon instant coffee granules
1 tablespoon instant cocoa mix
whipped cream, for serving
Preheat oven to 375 degrees. Grease 2 8-ounce ramekins.
Divide the cinnamon roll cubes among the ramekins. Stir together the eggs, milk, coffee, and cocoa mix; pour half of mixture into each ramekin, and press onto bread cubes to immerse them. Let soak for 5 minutes.
Place ramekins into the oven and bake for 25 minutes or so, until puddings are puffed and a knife inserted into the center comes out clean. Serve immediately with whipped cream.
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