Real Recipes From Real Home Cooks ®

cinnamon bread pudding with caramel coffee sauce

a recipe by
Melanie Ross
Rumford, ME

The actual cook time is 70 minutes for this recipe. "BAKE FOR 55 MINUTES AND ADD 15 MORE"!!! Could not add the minutes in Prep Details because they only let you go up to 55 minutes.

serves 8
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For cinnamon bread pudding with caramel coffee sauce

  • 8 slice
    cinnamon swirl bread, cut into 3/4-inch pieces (6 cups)
  • 1 tsp
    classic roast instant coffee crystals
  • 1 c
  • 4 lg
  • 1 can
    (14 oz.) eagle brand sweetened condensed milk
  • 1/2 tsp
  • 1 tsp
  • crisco butter flavor no-stick cooking spray
  • 2 Tbsp
    butter, melted
  • 3/4 tsp
  • 2 Tbsp
  • 1 tsp
    classic roast instant coffee crystals
  • 2/3 c
    whipping cream
  • 1/4 c
    dark brown sugar
  • 2 Tbsp
  • whipped cream

How To Make cinnamon bread pudding with caramel coffee sauce

  • 1
    HEAT oven to 325° F. Spread bread cubes in a single layer onto a sheet pan. Bake, stirring occasionally, just until cubes are dry, about 15 minutes. Remove cubes from pan; cool. Increase oven temperature to 350° F.
  • 2
    DISSOLVE coffee crystals in milk. Whisk eggs together adding coffee mixture, sweetened condensed milk, salt and vanilla in a large bowl. Stir in cooled bread cubes coating evenly with custard. Allow bread cubes to absorb custard for 20 minutes; stir. Coat an 8-inch baking dish with no-stick cooking spray. Place mixture into prepared baking dish. Drizzle with melted butter. Combine cinnamon and sugar; sprinkle over bread pudding. Bake until set, about 40 to 45 minutes or until knife inserted in center comes out clean.
  • 3
    For Sauce: DISSOLVE coffee crystals in heavy cream. Place into 1 quart saucepan with brown sugar and butter. Bring to a boil; reduce to simmer. Cook until thickened, about 10 minutes or until sauce coats back of a spoon. Serve bread pudding warm with Caramel Coffee Sauce and whipped cream, if desired.