Coffee Toffee Bread Pudding

Submitted by Annacia

"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!"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8

ingredients

• 2 cups half-and-half cream
• 1 cup milk
• 1⁄4 cup ground coffee
• 2 pieces lemon peel (wide strips l)
• 6 cups egg bread or 6 cups brioche bread, cubed
• 5 eggs
• 1 cup brown sugar
• 2 teaspoons vanilla
• cinnamon
• salt
• 2 tablespoons unsalted butter, melted
• 1⁄2 cup butterscotch chips or 1/2 cup chocolate chips

directions

1. Preheat oven to 350° F and lightly butter an 8' square baking pan.
2. Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
3. Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
4. Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
5. Set over a medium-size bowl.
6. 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).
7. Discard grounds and peel.
8. While milk is heating place bread cubes on a baking sheet in a single layer.
9. Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
10. Remove from oven, but leave oven on.
11. Place bread in prepared pan.
12. In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
13. Gradually whisk in cream mixture, then add butter. Pour over bread.
14. Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
15. Cover with a lightly buttered piece of foil.
16. Set pan in a larger baking dish.
17. Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
18. Bake until pudding sets, 40 to 45 minutes.
19. Serve warm.
20. *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.

Reviews

[twissis]

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* !