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Mayan Coffee Bread Pudding with Warm Tequila SauceMayan Coffee Bread Pudding with Warm Tequila Sauce

Mayan Coffee Bread Pudding with Warm Tequila Sauce


By: Ashley M. - Miami Gardens, FL - 2017 Recipe Contest Submission

"I make a special Mexican coffee bread pudding for the holidays that swaps out bread for churros! I love dipping my churros in coffee anyway to have an excuse for having them in the morning! I wanted to use Door County InnKeepers Blend to highlight the robust nature of coffee from the Americas in my baked bread pudding. This dessert and cofffee combo is the perfect chance to indulge."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Innkeepers Blend Coffee 10 oz. Bag Ground

  • 200g day old churros
  • 100g day old or stale white or challah bread
  • 2 oz. 70% dark chocolate
  • ½ cup heavy cream
  • 4 eggs
  • 5 oz. can evaporated milk
  • 1 2/3 cup coffee
  • 1 tbsp. agave nectar
  • ½ tsp. ground cinnamon
  • ½ tsp. cayenne pepper
  • 2 tbsp. coarse turbinado sugar
  • ¼ tsp. salt
  • 1 cup powdered sugar
  • 1 star anise
  • ¼ cup tequila (optional)
  • Traditional Churro Recipe
  • 1 cup water
  • 5 tbsp. unsalted butter
  • 1 tsp. vanilla
  • 2 tbsp. brown sugar
  • 1 cup all-purpose flour
  • 1 egg
  • 2 cups white granulated sugar
  • 1 tbsp. cinnamon
  • ½ tsp. salt

Instructions:

Dry Ingredients:

  1. Evenly dice up churros and bread into ½-inch pieces and roughly chop the chocolate, and place all in a large bowl
Custard:
  1. Blend together the heavy cream, eggs, and evaporated milk together until smooth.
  2. Add in 2/3 cup coffee, agave nectar, 1/4 tsp. cinnamon, and cayenne pepper
  3. Pulse everything together 3 times quickly
Preparation:
  1. Pour the custard over the churros, bread, and chocolate and stir
  2. Evenly distribute into 4- 6 oz. greased individual ramekins or 1 baking loaf pan
  3. Sprinkle the turbinado sugar and half of the salt all over the top
  4. Bake for 25 minutes uncovered until puffed
  5. Cover lightly with foil and bake for another 15 minutes
Sauce:
  1. Meanwhile, on medium heat, whisk together the remaining coffee and powdered sugar and add in the star anise, remaining cinnamon, and the remaining salt.
  2. Bring to a boil. When the liquid has thickened to a space consistency, whisk in the tequila., Cook for 3 more minutes on low.
  3. Remove from the heat and spoon the sauce over the bread pudding
  4. Serve immediately
Traditional Churro Recipe:
  1. In a small pot on medium heat, melt the first 4 ingredients together
  2. With a wooden spoon, quickly stir in all the flour. Keep stirring until the batter forms a ball and pulls away from the walls of the pot
  3. Let the dough cool for 5 minutes
  4. Stir in the egg until fully incorporated
  5. Scoop into a plastic bag prepared with a large star tip
  6. Mix together the last 3 ingredients
  7. Deep-fry on 375F degrees in vegetable oil. Brown on all sides evenly.
  8. Remove with a slotted spoon, drain, and toss immediately in mix of sugar, cinnamon, and salt.`