Thai Coffee Bread Pudding

Name: Thai Coffee Bread Pudding
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8-12 serving(s)
Ingredients: 3 tablespoons unsalted butter; 1 lb challah, cut into 1-inch cubes; 3 cups milk; 6 tablespoons espresso powder; 6 large egg yolks; 2 large eggs; 1/2 cup light brown sugar; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground cardamom; 3/4 teaspoon salt; 1 (14 ounce) can sweetened condensed milk; 2 teaspoons vanilla extract; 1 1/2 teaspoons almond extract; 1 tablespoon sugar; 1 1/2 cups heavy cream; 1/4 cup confectioners' sugar; 1 tablespoon finely grated orange zest

Submitted by DrGaellon

"A rich bread pudding with the flavors of Thai coffee. Copied from a recipe by Maria del Mar Sacasa at Serious Eats. http://bit.ly/kUhaDu"

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Ready In:: 2hrs
Ingredients:: 17
Serves:: 8-12

ingredients

3 tablespoons unsalted butter
1 lb challah, cut into 1-inch cubes
3 cups milk
6 tablespoons espresso powder
6 large egg yolks
2 large eggs
¹⁄₂ cup light brown sugar
1 ¹⁄₂ teaspoons ground cinnamon
1 ¹⁄₂ teaspoons ground cardamom
³⁄₄ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 ¹⁄₂ teaspoons almond extract
1 tablespoon sugar
1 ¹⁄₂ cups heavy cream
¹⁄₄ cup confectioners' sugar
1 tablespoon finely grated orange zest

directions

Grease 13- by 9-inch baking dish with 1 tablespoon butter.
Adjust oven racks to middle and lower middle positions and preheat oven to 325°F Arrange bread cubes in single layer on two rimmed baking sheets and bake until dry, 12 to 15 minutes. Transfer sheets to cooling racks and allow to cool, about 15 minutes.
Meanwhile, place 1 cup milk in small microwave-safe bowl or glass liquid measuring cup and microwave 1 minute. Add espresso powder and stir until dissolved.
In large bowl, whisk egg yolks, eggs, light brown sugar, cinnamon, cardamom, and salt until smooth. Whisk in condensed milk, espresso-milk mixture, remaining 2 cups milk, vanilla extract, and almond extract; whisk until thoroughly combined.
Add bread to mixture and gently fold in with rubber spatula until cubes are saturated. Transfer to prepared baking dish and let stand to fully absorb liquid, about 20 minutes.
Melt remaining 2 tablespoons butter and brush over pudding. Sprinkle with sugar. Place dish on rimmed baking sheet and bake on middle rack until custard has set and releases no liquid when pressed, about 45 minutes. Cool about 20 minutes before serving.
While bread pudding is cooling, whip heavy cream, confectioners’ sugar, and orange zest in large chilled metal bowl until soft peaks form, about 2 minutes on medium-high speed on electric mixer and 3 to 4 minutes if beating by hand.
Serve pudding warm or lightly chilled with orange whipped cream.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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