jglass
New member
Cappuccino Bread Pudding
1 cup brewed espresso coffee
2 eggs
1/3 cup packed brown sugar
1 teaspoon cinnamon
1- 1/2 cups evaporated skim milk
4 cups cubed French sourdough bread
1/2 cup chopped walnuts
Powdered sugar for dusting
In a small saucepan, simmer the espresso coffee over low heat until it
is reduced by 1/2 cup; cool to lukewarm.
In a large mixing bowl, whisk together the eggs, sugar, and cinnamon until smooth. Whisk in the evaporated milk, then add the reduced coffee.
Arrange the bread cubes in an even layer in a 1 -1/2- to 2-quart baking pan coated with non stick coating. Pour the mixture evenly over the bread; let soak 30 minutes. Preheat the oven to 325 degrees.
Sprinkle the walnuts over the top of the pudding and bake 25 minutes; then increase the temperature to 425 degrees; bake for 5 minutes longer or until the top is browned and the nuts are toasted; let stand 30 minutes before serving.
1 cup brewed espresso coffee
2 eggs
1/3 cup packed brown sugar
1 teaspoon cinnamon
1- 1/2 cups evaporated skim milk
4 cups cubed French sourdough bread
1/2 cup chopped walnuts
Powdered sugar for dusting
In a small saucepan, simmer the espresso coffee over low heat until it
is reduced by 1/2 cup; cool to lukewarm.
In a large mixing bowl, whisk together the eggs, sugar, and cinnamon until smooth. Whisk in the evaporated milk, then add the reduced coffee.
Arrange the bread cubes in an even layer in a 1 -1/2- to 2-quart baking pan coated with non stick coating. Pour the mixture evenly over the bread; let soak 30 minutes. Preheat the oven to 325 degrees.
Sprinkle the walnuts over the top of the pudding and bake 25 minutes; then increase the temperature to 425 degrees; bake for 5 minutes longer or until the top is browned and the nuts are toasted; let stand 30 minutes before serving.