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St. Louis Bread Company Coffee Bread Pudding

RG

Bread Pudding

  • 5 cups day old bread
  • 1/2 cup espresso
  • 3 cups half-and-half
  • 5 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup raisins
  • 1/3 cup pecans
  • 2 tablespoons butter

Caramel Sauce

  • 3 3/4 ounces sugar
  • 2 ounces water
  • 6 ounces heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Heat oven to 325 degrees F. Butter a 2-quart baking dish.
  2. Place bread in a shallow bowl. Pour espresso into half-and-half. Pour mixture over bread and allow to soak for 1 hour.
  3. Beat 5 eggs. Add sugar and mix well. Add nutmeg and anilla extract; mix well. Pour mixture over bread.
  4. Add raisins and pecans. Dot with butter.
  5. Bake for 45 to 60 minutes.
  6. Serve with Caramel sauce or whipped cream
  7. Caramel Sauce - Combine sugar with water. Bring to boil. Stir until sugar is dissolved. Boil syrup while swirling pan until deep golden caramel.
  8. Remove from heat.
  9. Add heavy cream (will bubble) slowly. Cook sauce over low heat stirring until smooth.
  10. Add unsalted butter and stir until melted.


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