Best Bread Pudding Mocha Fudge Cooking Light Recipes

MOCHA FUDGE

Steps:

• In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
• When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

LIGHT BREAD PUDDING

Steps:

• Melt butter or margarine.
• Break up bread, set aside.
• Combine brown sugar, cinnamon, allspice.
• Reserve 3 tablespoons of this mixture for topping.
• Pour melted butter onto the bread crumbs and add the remaining sugar mixture.
• Place the bread mixture in a lightly greased 1 1/2 quart baking dish.
• Beat egg, salt, and vanilla in a bowl.
• Add milk slowly.
• Pour over bread mixture in dish.
• Let stand for 5 minutes.
• Sprinkle reserved sugar mix on top.
• Bake at 325F for 45 to 50 minutes.

SAUCY MOCHA PUDDING

Steps:

• In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

BREAD PUDDING-MOCHA FUDGE (COOKING LIGHT)

Steps:

• 1. Preheat oven to 350º 2. Combine milk, coffee and brown sugar in a medium saucepan over medium-high heat, bring to a simmer, stirring until brown sugar dissolves 3. Remove from heat, cool to room temperature 4. Add egg beaters, vanilla, salt and egg whites, stirring with a whisk 5. In a large bowl, combine egg mixture with bread cubes, tossing gently to coat. Let stand 30 minutes 6. Spoon half of bread mixture into 8-inch square baking dish coated with cooking spray, and sprinkle evenly with chocolate chips, then add remaining bread mixture 7. Bake at 350º for 45 minutes or until center is set