Lightly oil a 1 1/2- to 2-quart shallow baking dish or coat it with non-stick
cooking spray. In a saucepan, simmer coffee over low heat until it is reduced
to 1/2 cup, 7-8 minutes; let cool to lukewarm.
In a mixing bowl, whisk eggs, brown sugar and cinnamon until smooth.
Whisk in evaporated skim milk, then add the lukewarm coffee.
Arrange bread cubes in an even
layer in the prepared baking dish.
Pour the milk mixture evenly over the bread. Let soak for 30 minutes.
Meanwhile, preheat oven to 325 degrees F.
Sprinkle almonds over the top of the
pudding and bake for 25 minutes.
Increase oven temperature to 425 degrees F and
bake for 5-8 minutes longer, or until the top is browned and the nuts are toasted.
Let stand for 10 minutes.
Caramel Sauce: In a small heavy saucepan, combine sugar, lemon juice and 1/2
Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Cook, without stirring, until the syrup turns deep amber, 10 to 15 minutes.
Remove the caramel from the heat and let cool for 2 minutes.
Whisk in butter until it is incorporated, then gradually whisk in evaporated skim milk.
Return to low heat and stir until the caramel has dissolved completely.
Whisk in vanilla extract.
Let cool slightly before serving.
To serve, dust the top of the pudding with confectioners' sugar and pass
the warm caramel sauce alongside.