Coffee Liqueur Bread Pudding with Caramel Sauce

26
FRANCESCA DILORENZO 0

"This is a knockout variation on a popular dessert!"

Ingredients

servings 667 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 83.4g
  • 27%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.
  2. In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
  3. To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
  4. Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.
  5. Bake for 45 to 50 minutes, or until golden. Serve warm.
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Reviews

26
  1. 31 Ratings

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I'm confused as to how this is getting a five star rating from anyone. Great idea, but it's waaaay to soggy. If your going to make this, take the advice from the person that used a 16 oz loaf ...

This recipe is great!! I double the bread though. Also when I was out of coffee liquor I substituted rum (dark rum works best) but only about 1/2-3/4 of a cup b/c otherwise it is too strong. Mak...

This was the best recipe for bread pudding! I've made it a few times and added extra goodies. I used 16 oz of french bread instead of 8. I found 8 to be a bit too soggy. I used twice as many pec...

I loved it! I hate coffee flavor of any sort, but we used Mocha Caramel liqueur and it was great. Definitely use 16 oz. of bread, otherwise it would be way too soggy. But be sure to use a bigger...

One cup of Kahlua is way too much--the dessert exudes alcohol fumes when served....I don't know if that's in error, or if others expect that in their food.

A very good Bread Pudding indeed. It's not like mother used to make but I am afraid she took that recipe to the grave with her many years ago. I did make a couple changes to the recipe. I elimin...

This bread pudding is incredible. As far as I'm concerned, bread pudding ALWAYS needs some sort of alcohol in it. Usually though, the bread pudding I get is pretty plain and needs a rum or whisk...

I adapted this recipe to make in a slow cooker - much less time consuming for me on Christmas day. I reduced the amount of Kahlua as suggested by others (and doubled the amount of bread). Howe...

I used about 12 ounces of bread, but wish I would have done 16. It was definitely custardy. The caramel sauce was fabulous. I added pecans and cherries in the middles and then some more pecan...