Bread and Pudding with Coffee and a Caramel Sauce

    Bread and Pudding with Coffee and a Caramel Sauce

    (33)
    2saves
    1hour10min


    31 people made this

    Coffee featured in this otherwise fairly traditional bread and butter pudding. I like to serve it warm with a simple vanilla ice cream.

    Ingredients
    Serves: 8 

    • 250g cubed day old French bread
    • 4 tablespoons butter, melted
    • 1/2 cup chopped pecans and/or cherries
    • 3 eggs
    • 3/4 cup (185g) white sugar
    • 4 teaspoons vanilla essence
    • 1/2 teaspoon almond essence
    • 1 pinch salt
    • 3 cups (750ml) milk
    • 1 cup (250ml) coffee flavoured liqueur
    • 1 teaspoon ground cinnamon
    • Caramel Sauce
    • 1 cup (155g) light brown sugar
    • 125g butter
    • 2 tablespoons golden syrup

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease a shallow baking dish. Set aside.
    2. Toss bread cubes with the melted butter and place half of them in the prepared baking dish. Sprinkle with pecans or cherries. Top with remaining buttered bread cubes.
    3. In a large bowl whisk eggs, 1/2 cup sugar, vanilla, almond essence and salt. Heat milk and coffee liqueur in a small saucepan then whisk into egg mixture. Pour mixture over bread. Press gently to moisten the bread cubes. Let stand 30 minutes.
    4. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
    5. Caramel Sauce: In a saucepan bring brown sugar, butter and golden syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
    6. To Cook: Place baking dish in a larger baking dish. Pour some boiling water in the large baking dish halfway up the side of the smaller baking dish.
    7. Bake for 45 to 50 minutes or until golden. Serve warm.
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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (33)

    by
    52

    I'm confused as to how this is getting a five star rating from anyone. Great idea, but it's waaaay to soggy. If your going to make this, take the advice from the person that used a 16 oz loaf of bread AND use much less Kaluha. It was way too strong using a cup. Soggy is an understatement -- if you follow the directions the way they are stated, your bread pudding will be more like an alcoholic bread soup!  -  18 Feb 2002  (Review from Allrecipes USA and Canada)

    by
    37

    This was the best recipe for bread pudding! I've made it a few times and added extra goodies. I used 16 oz of french bread instead of 8. I found 8 to be a bit too soggy. I used twice as many pecans and added some rasins. I think I may cut back a bit on the Kaluah next time. I also reheated the leftovers in a toaster oven instead of the microwave. It kept the toping crisp.  -  22 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    36

    This recipe is great!! I double the bread though. Also when I was out of coffee liquor I substituted rum (dark rum works best) but only about 1/2-3/4 of a cup b/c otherwise it is too strong. Make up the rest of the liquid with more milk. Everytime I go to a pot luck I am asked to bring my bread pudding!!  -  05 Nov 2003  (Review from Allrecipes USA and Canada)

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