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    Bread Pudding: Coffee Bread Pudding


    Source of Recipe


    St. Louis Bread Company

    List of Ingredients




    5 cups day old bread, cubed
    1/2 cup brewed espresso
    3 cups half and half
    5 eggs
    1/2 cup sugar
    1/4 tsp nutmeg
    1 1/2 tsp vanill aextract
    2/3 cup raisins
    1/3 cup chopped pecans
    2 tbl. butter

    SAUCE:
    3 3/4 oz. sugar
    2 oz. water
    6 oz. heavy cream
    2 tbl. unsalted butter

    Recipe



    Preheat oven to 325 degrees. Butter a 2-quart baking dish. Place 5 cups of day old bread in a shallow bowl. Pour 1/2 cup of espresso into 3 cups of half-and-half. Pour mixture over bread and allow to soak for 1 hour.

    Beat 5 eggs. Add 1/2 cup sugar and mix well. Add 1/4 teaspoon nutmeg and 1 1/2 teaspoons vanilla extract; mix well. Pour mixture over bread. Add 2/3 cup raisins and 1/3 cup pecans. Dot with 2 tablespoons butter. Bake 45 to 60 minutes.
    Serve with Caramel sauce or Whipped Cream

    Caramel Sauce: Combine 3 3/4 ounces sugar with 2 ounces water. Bring to boil. Stir until sugar is dissolved. Boil syrup while swirling pan until deep golden caramel. Remove from heat. Add 6 ounces of heavy cream (will bubble) slowly. Cook sauce over low heat stirring until smooth. Add 2 tablespoons of unsalted butter and stir until melted.

 

 

 

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