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Coffee Liqueur Bread Pudding with Caramel Sauce

Coffee Liqueur Bread Pudding with Caramel Sauce

FRANCESCA DILORENZO

FRANCESCA DILORENZO

This is a knockout variation on a popular dessert!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 83.4g
  • 27%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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

Lynn S
51

Lynn S

12/25/2003

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 of bread AND use much less Kaluha. It was way too strong using a cup. Soggy is an understatement -- if you follow the directions the way they are stated, your bread pudding will be more like an alcoholic bread soup!

NIECIE
36

NIECIE

12/25/2003

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. Make up the rest of the liquid with more milk. Everytime I go to a pot luck I am asked to bring my bread pudding!!

ANGELICATV
36

ANGELICATV

1/5/2004

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 pecans and added some rasins. I think I may cut back a bit on the Kaluah next time. I also reheated the leftovers in a toaster oven instead of the microwave. It kept the toping crisp.

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