Recipe Archives->Breads Pudding->Coffee Caramel

Bread Pudding, Cappuccino With Caramel Sauce 
Serving Size  : 8

4 oz brewed espresso or strong coffee
6 large eggs
4 large egg yolks 
24 oz half and half
1/3 lb day old brioche, cut in 1-inch cubes (4-1/2 cups)
2 oz sliced almonds, optional

3 3/4 oz sugar
2 oz water
6 oz heavy cream
2 tablespoons unsalted butter

In a small saucepan combine espresso or coffee and 2 tablespoons
of sugar. Boil until reduced to about cup. Cool and whisk together
syrup. In a large bowl combine whole eggs, egg yolks, remaining
cup sugar, half-and-half and syrup. Spread bread cubes in a 9-inch
square baking dish and sprinkle with almonds if using. Pour custard
over bread making sure all bread cubes are covered. Let stand for
30 minutes. Put baking dish in a larger pan and add enough water
to pan to reach halfway up sides of dish.  Bake bread pudding 350
degrees middle of oven for 55 minutes (1 hour, 15 min), or until
golden brown and centre is set. Serve with warm caramel sauce and
cinnamon whipped cream.

Printable version: coffee-caramel.txt.