Coffee Liqueur Bread Pudding with Caramel Sauce Tasty Recipes

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Tuesday, December 16, 2014

Coffee Liqueur Bread Pudding with Caramel Sauce

"This is a knockout variation on a famous dessert!"

Ingredients :

eight oz. Cubed day old French bread
four tablespoons butter, melted
half of cup chopped pecans
3 eggs
3/four cup white sugar
four teaspoons vanilla extract
half of teaspoon almond extract
1 pinch salt
3 cups milk
1 cup espresso flavored liqueur
1 teaspoon floor cinnamon
1 cup packed mild brown sugar
1/2 cup butter
2 tablespoons mild corn syrup

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 350 tiers F (175 levels C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and vicinity half of of them in prepared baking dish. Sprinkle with cherries or pecans. Top with closing buttered bread cubes.
In a massive bowl, whisk eggs, half of cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour aggregate over bread. Press lightly, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine closing 1/four cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
To make the Caramel Sauce: In a 2 quart saucepan, deliver brown sugar, butter, and corn syrup to a boil. Stir until clean. Boil for 1 minute. Pour over moistened bread cubes.
Place baking dish in a bigger baking pan. Pour some boiling water inside the massive pan halfway up the side of the smaller baking dish.
Bake for forty five to 50 minutes, or till golden. Serve warm.

Notes :

Try the use of a Reynolds® slow cooker liner to your slow cooker for less difficult cleanup.

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