Chocolate Espresso Ricotta Bread Pudding
PREP TIME: 15 Mins
TOTAL TIME: 1 Hour 55 Mins
SERVINGS: 12
Dessert
What you need:
- 1 egg white
- 1 cup whole pecans
- 3/4 cup brown sugar, divided
- 2 tsp. ground cinnamon, divided
- 1 loaf (18 oz.) brioche bread, cut into 1-inch cubes (about 8 cups)
- 1 cup chocolate chips
- 4 eggs
- 2-1/4 cups of milk
- 1 cup BREAKSTONE’S Ricotta Cheese
- 2 Tbsp. instant espresso
- 2 tsp. vanilla
How to make it:
- Heat oven to 325°
- Whisk egg white in medium bowl until frothy, 1 min. Add pecans, 1/4 cup sugar and 1 tsp. cinnamon; toss to coat. Spread onto parchment-covered rimmed baking sheet.
- Bake 20 min. or until nuts are crisp and lightly browned, stirring after 15 min. Cool.
- Place 4 cups bread cubes, 1/2 cup chocolate chips and 1/2 cup cooked pecans in 13x9-inch baking dish sprayed with cooking spray. Repeat layers.
- Beat eggs, milk, ricotta, instant espresso, vanilla, remaining sugar and cinnamon with whisk until well blended. Pour evenly over bread. Rest 15 min.
- Bake 55 to 60 min. or until golden brown. Cool in pan 5 min. before serving.
SPECIAL EXTRA
Dust with powdered sugar before serving.SUBSTITUTE
Substitute 1/4 cup cold coffee in place of 1/4 cup of the milk and the instant espresso.Recipe Nutrition Facts
(Per Serving) 410 calories, 21g total fat, 8g saturated fat, 0g trans fat, 80mg cholesterol, 290mg sodium, 49g carbohydrate, 3g dietary fiber, 29g sugars, 10g protein, 0%DV vitamin D, 15%DV calcium, 15%DV iron, 6%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.