Bread and Pudding with Coffee and a Caramel Sauce
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
- Preheat oven to 180 degrees C. Grease a shallow baking dish. Set aside.
- 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.
- 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.
- Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
- 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.
- 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.
- Bake for 45 to 50 minutes or until golden. Serve warm.
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Reviews and Ratings
Global Ratings:
(33)
Reviews in English (28)
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)
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)
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)