“A decadent old-time dessert gets a delicious bolt of espresso flavoring!”
1hr 35mins

Ingredients Nutrition

  • 118.29 ml brewed espresso or 118.29 ml strong coffee
  • 118.29 ml sugar, plus
  • 29.58 ml sugar
  • 6 large whole eggs
  • 4 large egg yolks
  • 709.77 ml half-and-half
  • 709.77 ml day-old egg bread, 1-inch cubes
  • 78.07 ml sliced almonds, if desired (optional)
  • 118.29 ml sugar
  • 59.14 ml water
  • 177.44 ml heavy cream
  • 29.58 ml unsalted butter
  • whipped cream, flavored with
  • cinnamon


  1. Make custard:
  2. In a small saucepan combine espresso or coffee and 2.
  3. tablespoons sugar and boil until reduced to about 1/4 cup.
  4. Cool syrup.
  5. In a large bowl whisk together whole eggs, egg yolks,.
  6. remaining 1/2 cup sugar, half-and-half and syrup.
  7. Preheat oven to 325°F.
  8. Spread bread cubes in a 9-inch square baking dish and sprinkle.
  9. with almonds if using.
  10. Pour custard over bread, making sure allbread cubes are covered, and let stand 30 minutes.
  11. Put baking dish in a larger pan and add enough water to pan to.
  12. reach halfway up sides of dish.
  13. Bake bread pudding in middle of.
  14. oven 55 minutes, or until golden brown and center is set.
  15. Make caramel sauce:
  16. In a small heavy saucepan combine sugar and water and bring to.
  17. a boil, stirring until sugar is dissolved.
  18. Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel.
  19. Remove pan from heat and add cream slowly (mixture will.
  20. bubble up).
  21. Cook sauce over low heat, stirring, until smooth and caramel is dissolved.
  22. Add butter and stir until melted.
  23. Serve bread pudding with warm caramel sauce and cinnamon whipped cream.
  24. Serves 6 to 8.

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