St. Louis Bread Company Coffee Bread Pudding  Dessert  322 reads

Preheat oven to 325 degrees F. Butter a 2-quart baking dish.

Place 5 cups of day old bread in a shallow bowl. Pour 1/2 cup of espresso into 3 cups of half-and-half. Pour mixture over bread and allow to soak for 1 hour.

Beat 5 eggs. Add 1/2 cup sugar and mix well. Add 1/4 teaspoon nutmeg and 1-1/2 teaspoons vanilla extract; mix well. Pour mixture over bread. Add 2/3 cup raisins and 1/3 cup pecans. Dot with 2 tablespoons butter. Bake 45 to 60 minutes.

Serve with Caramel sauce or Whipped Cream

Caramel Sauce:
Combine 3-3/4 ounces sugar with 2 ounces water. Bring to boil. Stir until sugar is dissolved. Boil syrup while swirling pan until deep golden caramel. Remove from heat. Add 6 ounces of heavy cream (will bubble) slowly. Cook sauce over low heat stirring until smooth. Add 2 tablespoons of unsalted butter and stir until melted.
Rating 2.89/5
Rating: 2.9/5 (54 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team