Cappuccino Bread Pudding with Caramel Sauce
From EatingWell: January/February 1996
Espresso and almonds flavor this bread pudding; it's particularly special when served with this delicious caramel sauce.
- 1 cup strong brewed coffee, preferably espresso
- 2 large eggs
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups evaporated fat-free milk, (one 12-ounce can)
- 4 cups cubed firm white bread, crusts removed (about 8 slices)
- 1/4 cup sliced almonds, (1 ounce)
- Confectioners' sugar for dusting
- 1 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 cup water
- 1 tablespoon butter
- 3/4 cup evaporated fat-free milk
- 1/2 teaspoon vanilla extract
- Coat a 1 1/2- to 2-quart shallow baking dish with cooking spray.
- Simmer coffee in a saucepan over low heat until it is reduced to 1/2 cup, 7 to 8 minutes; let cool to lukewarm.
- Whisk together eggs, brown sugar and cinnamon in a mixing bowl until smooth. Whisk in 1 1/2 cups evaporated milk, then add the lukewarm coffee.
- Arrange bread cubes in an even layer in the prepared baking dish. Pour the milk mixture evenly over the bread. Let soak for 30 minutes. Meanwhile, preheat oven to 325°F.
- Sprinkle almonds over the top of the pudding and bake for 25 minutes. Increase oven temperature to 425° and bake until the top is browned and the nuts are toasted, 5 to 8 minutes longer. Let stand for 10 minutes before serving with sauce.
- To make the sauce: Combine granulated sugar, lemon juice and water in a small heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, until the syrup turns deep amber, 10 to 15 minutes. Remove the caramel from the heat and let cool for 2 minutes. Whisk in butter until it is incorporated, then gradually whisk in 3/4 cup evaporated milk. Return to low heat and stir until the caramel has dissolved completely. Whisk in vanilla. Let cool slightly before serving.
- Dust the top of the pudding with confectioners’ sugar and serve with the caramel sauce.
Per serving: 378 calories; 7 g fat (2 g sat, 2 g mono); 79 mg cholesterol; 69 g carbohydrates; 12 g protein; 1 g fiber; 298 mg sodium; 446 mg potassium.
Nutrition Bonus: Calcium (34% daily value), Magnesium (20% dv), Selenium (17% dv).
Carbohydrate Servings: 4 1/2
Exchanges: 4 1/2 carbohydrate, 1 fat
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- Preparation/ Technique
- Type of Dish
- Desserts, other
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 1996