Coffee Toffee Bread Pudding

"I just found this on the Van Houtte coffee site and I'll be making it very soon. I love bread pudding and coffee. This should be wonderful!"
photo by twissis photo by twissis
photo by twissis
Ready In:




  • 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.

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  1. 5* are not enough for this recipe that proves an ingredient combo of coffee, cinnamon + chocolate is a winning taste sensation. W/o an 8" sq baking pan, I made this in a 10" rd baking dish & let the coffee grds soak in the cream & milk mix for a bit b4 heating it. I used 1 tsp cinnamon since the amt wasn't listed, assembled as directed & topped the surface w/dark choc chips for the last 10 min of baking time to melt them, altho I think a lesser amt of 1/4 cup would be best & compete less w/the other flavors. I used a paper towel set inside my sieve to strain the milk mix, found it awkward + unstable & wonder if a coffeemaker filter might work well. Altho I served it warm as suggested, I liked it better cold the 2nd dy. This is 1 of the best desserts I have ever made, is very company-worthy & recommended highly. Thx for sharing this TDF recipe w/us, Annacia. *Yum* !



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