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Cappuccino Bread Pudding with Caramel Sauce

January/February 1996

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Espresso and almonds flavor this bread pudding; it's particularly special when served with this delicious caramel sauce.


Cappuccino Bread Pudding with Caramel Sauce Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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
  • Sauce
  • 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

Preparation

  1. Coat a 1 1/2- to 2-quart shallow baking dish with cooking spray.
  2. Simmer coffee in a saucepan over low heat until it is reduced to 1/2 cup, 7 to 8 minutes; let cool to lukewarm.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Dust the top of the pudding with confectioners’ sugar and serve with the caramel sauce.

Nutrition

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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Recipe Categories

Servings
6
Preparation/ Technique
Bake
Type of Dish
Desserts, other
Meal/Course
Dessert
Ethnic/Regional
American
Health & Diet Considerations
Low sodium
High calcium
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
January/February 1996
20 minute dinner recipes
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