Kitty
Culinary Explorer
something to try over the weekend!
Ingredients:
- For the Bread Pudding:
- 6 cups cubed day-old bread (French or Italian bread works well)
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup raisins (golden or regular)
- For the Coffee Sauce:
- 1/2 cup brewed strong coffee (hot or cold)
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tbsp unsalted butter
- 1/4 tsp vanilla extract
Instructions:
- Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar-sized dish.
- Place the cubed bread in a large bowl and sprinkle the raisins over the top.
- In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture over the bread and raisins, gently stirring to ensure all the bread cubes are soaked. Let it sit for about 15-30 minutes to allow the bread to absorb the custard. For best results, cover and refrigerate overnight.
- Bake:
- Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
- Prepare the Coffee Sauce:
- While the bread pudding is baking, make the coffee sauce.
- In a small saucepan, combine the brewed coffee, heavy cream, granulated sugar, and butter.
- Cook over medium heat, stirring occasionally, until the sugar is dissolved and the sauce is heated through. Do not let it boil.
- Remove from heat and stir in the vanilla extract.
- Serve:
- Allow the bread pudding to cool slightly before serving.
- Serve warm with the coffee sauce drizzled over the top.
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