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A.L. Van Houtte
- 2 cups half & half cream
- 1 cup milk
- ¼ cup Bold & Woodsy ground coffee
- 2 wide strips lemon peel
- 6 ½ cups egg bread or brioche, cubed
- 5 eggs
- 1 cup brown sugar
- 2 tsp. vanilla
- ½ tsp. each cinnamon and salt
- 2 tbsp. unsalted butter, melted
- ½ cup butterscotch or chocolate chips
- 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.
- 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 very hot water to halfway up the sides of bread pudding pan. Bake until pudding sets, 40 to 45 minutes.
- Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel. Serve warm.
Here is a recipe that will really excite your palate. The mix of coffee and toffee really add a delicious flavour to a classic bread pudding recipe. The hard part is saying it five times fast. Try it . . . Coffee Toffee Bread Pudding! Enjoy!