Monday, April 03, 2006

Cappuccino Bread Pudding with Caramel Sauce

A decadent old-time dessert gets a delicious bolt of espresso flavoring!

For custard
1/2 cup brewed espresso or strong coffee
1/2 cup plus 2 tablespoons sugar
6 large whole eggs
4 large egg yolks
3 cups half-and-half
3 cups 1-inch cubes day-old egg bread or French bread.
1/3 cup sliced almonds if desired
For caramel sauce
1/2 cup sugar
1/4 cup water
3/4 cup heavy cream
2 tablespoons unsalted butter
Accompaniment: whipped cream flavored with cinnamon

Make custard:
In a small saucepan combine espresso or coffee and 2
tablespoons sugar and boil until reduced to about 1/4 cup. Cool
syrup. In a large bowl whisk together whole eggs, egg yolks,
remaining 1/2 cup sugar, half-and-half and syrup.

Preheat oven to 325°F.

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, and let stand 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 in middle of
oven 55 minutes, or until golden brown and center is set.

Make caramel sauce:
In a small heavy saucepan combine sugar and water and bring to
a boil, stirring until sugar is dissolved. Boil syrup, without
stirring but swirling pan occasionally, until deep golden caramel.
Remove pan from heat and add cream slowly (mixture will
bubble up). Cook sauce over low heat, stirring, until smooth and
caramel is dissolved. Add butter and stir until melted.
Serve bread pudding with warm caramel sauce and cinnamon
whipped cream.
Serves 6 to 8

Tags: bread pudding, bread pudding with caramel sauce, cappuccino recipes, cappuccino bread pudding, coffee desserts, gourmet desserts

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