Coffee Toffee Bread Pudding

Recipe by Annacia




  • Preheat oven to 350° F and lightly butter an 8' square baking pan.
  • Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
  • Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
  • Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
  • Set over a medium-size bowl.
  • Very slowly pour cream mixture through sieve (Don’t worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan).
  • Discard grounds and peel.
  • While milk is heating place bread cubes on a baking sheet in a single layer.
  • Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
  • Remove from oven, but leave oven on.
  • Place bread in prepared pan.
  • In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
  • Gradually whisk in cream mixture, then add butter. Pour over bread.
  • Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
  • Cover with a lightly buttered piece of foil.
  • Set pan in a larger baking dish.
  • Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
  • Bake until pudding sets, 40 to 45 minutes.
  • Serve warm.
  • *For a fabulous dessert, make our creamy bread pudding and jazz it up with coffee and butterscotch or chocolate chips. Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel.