As much as bread pudding can, there’s an entire cup of brewed coffee inside the pudding alone. Let me emphasize a few very important points before I leave you to your bread pudding recipes.
You must devour this pudding warm. It is the bombety warm and every luscious bite totally melts in your mouth.
You simply must include literal rivers of the aforespoken caramel rum sauce. Taking it all the way.
Lastly and most importantly, you must eat all of this bread pudding in the day it is made. Preferably within minutes, because hello, anticipation! It’s really not nearly as good after one day, but I honestly don’t think you’re going to have a problem with this one.
Ingredients
- 1 loaf challah bread
- 1 ¼ cup heavy cream
- ¾ cup whole milk
- 6 oz. Folgers K-Cup Caramel Drizzle flavored coffee
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 large eggs
- 2 tablespoons melted butter
- Caramel sauce for topping
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, put the bread cubes. Combine heavy cream, milk and coffee, and pour over the bread. Let it sit until the bread sucks in all the mixture, about 10-15 minutes.
- In a separate bowl, combine granulated sugar, brown sugar, cinnamon and eggs.
- Coat the bottom of an 8 inch square baking pan with the melted butter making sure to cover the sides of the pan as well.
- Spoon the bread mixture into the pan. Pour the egg and sugar mixture over the bread.
- Place in the oven and bake until the bread pudding has set and edges are golden brown, about 35-40 minutes. Let cool on a wire rack. Drizzle caramel over the top.
- Cut the bread pudding into squares to serve. Top with vanilla ice cream, if desired.
