Cafe au Lait Bread Pudding
Coffee bread pudding topped with a coffee sauce.
Servings: 8 servings
Calories: 410kcal
Equipment
- 9x13 baking dish
- small saucepan
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup chicory coffee brewed and cooled
- ½ stick butter cubed
- ¾ cup sugar
- ½ teaspoon kosher salt Diamond Crystal
- loaf challah or other soft bread cubed
Sauce
- ⅓ cup sugar
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- 1 cup chicory coffee brewed and cooled
- ⅔ cup milk
- 3 tablespoons butter
Instructions
- Preheat the oven to 350 F. Line a 9x13 pan with nonstick foil.
- Put eggs in a large bowl and beat lightly.
- Add milk, coffee, butter, sugar, and salt.
- Gently stir in bread cubes.
- Pour into lined pan and bake 35-40 minutes.
Sauce
- Combine sugar, cornstarch, and salt in a small saucepan.
- Stir in milk and coffee until smooth.
- Heat over medium heat and bring to boil.
- Continue stirring until thickened, about 2 minutes.
- Remove from heat and stir in butter.
- Pour over cooked bread pudding or serve warm on the side.
Nutrition
Calories: 410kcal | Carbohydrates: 58g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 622mg | Potassium: 189mg | Fiber: 1g | Sugar: 31g | Vitamin A: 569IU | Calcium: 126mg | Iron: 2mg
