Mocha pudding
Pudding is a great way to make use of old bread. And I like pudding except that most puddings I’ve tried are much too wet and soft that they actually stick to the fingers. That might be alright if one was eating off a plate and with a fork but for school recess, that just won’t do. My kids prefer to eat their food off the paper wrapping — no fuss, no utensils, just a fast and convenient but nonetheless filling mid-morning snack. And since it isn’t uncommon to have a collection of day-old bread in the house, I was obliged to experiment with pudding that wouldn’t be too messy for the kids to enjoy during recess.
This was actually my second attempt and it was better than the first. The tricks: more bread, less milk and baking powder.
This recipe yields 7 muffin-sized puddings.
To make the pudding, beat 3 eggs with a cup of milk in a large mixing bowl. Stir in two tablespoonfuls of strong coffee, a pinch of salt and sugar to taste. How much sugar depends on you sweet or how bland you like your pudding. Start with two tablespoonfuls; if that’s not enough, add more, no more than a tablespoonful each time, and tasting with each addition. When you hit the right balance, add a teaspoonful of baking powder and mix well.
Cut 8 slices of sandwich (loaf) bread into small pieces, about 1/4-inch cubes. You can use other kinds of bread, of course, like pan de sal or even buns but I wouldn’t recommend flavored bread like foccaccia. Add the bread to the milk-egg mixture and stir for a few minutes or until the bread pieces are completely soaked and start to look mushy. The cubed shape should be indistinguishable at this point.
Place two to three tablespoonfuls of the mixture into a mold. I used a muffin pan and I filled them up to the brim. Place the molds, or the muffin pan, on a tray of hot water. The water should come up to an inch of the molds or muffin pan. Place the tray in a preheated 180oC oven and bake for 20-25 minutes or until the tops are lightly browned. Leave in the oven, with oven door slightly open (to prevent the steam with soaking the tops of the pudding), for another 10 minutes before taking them out.
To remove the puddings from the molds, cool slightly then run a blunt-edged knife around them.
Wrap in wax paper if you intend to pack them for your kids’ school recess. The bottoms will be slightly moist while the puddings are warm and wrapping them in plastic, or placing them in plastic containers will add more moisture. That’s why wax paper is ideal. Of course, if you have more time than I did earlier today, and the puddings have cooled sufficiently before they are packed, wax paper may not be necessary.
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Bread pudding muffins — what a great idea! I think my little grandchildren would love these.
Yes, quite irresistible to kids.
I will try this soon
minsan talaga ayaw ko na pupunta dito, torture! Plain apple lang ang meron ako for snack – -waah 
Hi Connie,
Hope you won’t mind my question. Instead of
baking the pudding, can I steam it? like the way I cook leche flan?
thanks,
Loida
auee, one piece of pudding can’t hurt the diet that much hehehehe
Loida, yes, you can. In fact, that’s the traditional way of cooking pudding. BUT the tops will be wet. That’s why I baked mine, I didn’t want wet pudding because they were meant for the school lunch box.
can i incorporate some fruits in the pudding? would it be dried or fresh? what do you suggest mam connie?
elsie, i’d go for dried fruits. there’s too much liquid in the pudding mixture already and fresh fruits might make the cooked pudding soggy.
Instead of coffee, pwede rin siguro choco powder (Hershey’s or Milo) or even choco syrup?
Nikita, Hershey’s coco, yes. Basta unsweetened. If you use Milo or any sweetened mix, you’ll have to reduce the amount of sugar.
That looks delicious! I think my kids would like this
pwede bang sa oven toaster lang ibake? hehe
if you can fit a water bath, lea, why not?
pwede po b sa square pan lutuin instead of muffin pan.
Yes. Using a muffin pan was only a convenience because I was going to pack the puddings into my kids’ lunch boxes. You can use any over proof pan.
I made a bread pudding this weekend only. I never thought of making it ala muffin style. I think I’ll experiment with your idea. I usually bake mine in direct oven heat 350 C for 45 minutes and it’s always worked fine.
In my version, I will caramelize the bottom of the pan and I add cheese to the bread so the combination is quite tasty and hard to resist. Why don’t you try it out.
I will. As soon as we have day-old bread. Should be good for my daughter’s lunch box. Thanks.
Ms. Connie,
I’m having this for my lunch today. I had some old bread from the weekend and decided to try this one.
I love the mocha flavor. I used Nescafe gold. Instead of 2 tbsps of sugar I used 4, just the right sweetness for me. Instead of muffin pan I used 2 small loaf pans. (I had trouble removing the egg residue which got stuck in the bottom of my muffin pan when I made the toasted bread cups…I decided to put some eggs, not a good idea though
grrrrr..…but it tasted good! )
My housemates were really amazed with the taste…they saw me breaking the bread in pieces and suddenly came out with a flavorful loaf.
Salamat po!
Try brushing the muffin pan with butter next time.
Will do that next time…thanks!