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Coffee Bread Pudding with Cinnamon-Vanilla Cream

Source of Recipe


Chef Todd Gray






List of Ingredients



• -- For the Bread Pudding --
  
• 3 cups cubed French baguette (1-inch cubes)
  
• 1 cup heavy cream
  
• 1 cup milk
  
• 2 Tbsp instant coffee
  
• 1/2 cup sugar
  
• 1 tsp vanilla extract
  
• 5 eggs
  
• .
  
• -- For the Cream Sauce --
  
• 1 cup heavy cream
  
• 1/4 cup sugar
  
• 1/2 tsp cinnamon
  






Instructions



1. Preheat the oven to 325° F. Place diced bread into a small nonstick loaf pan.
   
   
2. In a small saucepan, bring heavy cream, milk, instant coffee, sugar and vanilla to boil. Remove from heat and slowly add cream mixture to eggs, being careful not to curdle the eggs. Pour mixture into filled loaf pan and let bread absorb the mixture for approximately 15 minutes.
   
   
3. Place loaf pan into a water bath (a larger baking pan with enough water to come halfway up the side of the loaf pan) and bake until pudding is cooked, approximately 45 minutes (test with a wooden skewer; if the skewer comes out clean, the pudding is cooked). Remove and allow to cool slightly, approximately 15 minutes.
   
   
4. For the cream sauce: Combine all ingredients in a small mixing bowl and whisk vigorously until cream is slightly thickened, approximately 1 minute. Keep chilled.
   
   
5. To serve: Unmold bread pudding and cut into 1-inch slices. Spoon cinnamon cream over and serve immediately.
   
   Serves 4