Best Coffee Bread Pudding Recipes

COFFEE LIQUEUR BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.
• In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
• To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
• Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.
• Bake for 45 to 50 minutes, or until golden. Serve warm.

BUTTERSCOTCH, WALNUT AND COFFEE BREAD PUDDING

Steps:

• Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 10-inch pie plate (1 1/2 quarts).
• Chop walnuts and toast golden. Cool walnuts. In a bowl toss together bread, half of walnuts, and butterscotch chips and transfer to pie plate. In a saucepan heat 1 cup milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup milk.
• In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature.

COFFEE-FLAVORED IRISH SODA BREAD PUDDING

Steps:

• Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.
• Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.
• Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.

COFFEE CREAMER BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish. Tear croissants into large pieces. Place in a buttered casserole dish.
• Blend eggs and creamer together for 30 seconds in blender.
• Pour over croissants and sprinkle craisins on top. Press down on croissants to soak up liquid. Chill for a minimum of 30 minutes. Press croissants down again before baking.
• Bake at 350 degrees for 35-40 minutes until firm and golden. Let stand for at least 5 minutes before serving.

COFFEE BREAD PUDDING

Steps:

• Preheat oven to 350 F. Whip eggs and brown sugar. Add cream, milk, coffee, vanilla and lemon zest. stir well. Pour the mix over the bread cubes and allow to sit for 20 minutes. Sprinkle raisins on top. Transfer mixture to a buttered bread pan and cover it with aluminum foil. Cook for 45 minutes. Serve with a drizzle of 35% cream.

COFFEE TOFFEE BREAD PUDDING

Steps:

• Preheat oven to 350° F and lightly butter an 8' square baking pan.
• Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
• Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
• Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
• Set over a medium-size bowl.
• Very slowly pour cream mixture through sieve (Don't worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan).
• Discard grounds and peel.
• While milk is heating place bread cubes on a baking sheet in a single layer.
• Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
• Remove from oven, but leave oven on.
• Place bread in prepared pan.
• In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
• Gradually whisk in cream mixture, then add butter. Pour over bread.
• Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
• Cover with a lightly buttered piece of foil.
• Set pan in a larger baking dish.
• Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
• Bake until pudding sets, 40 to 45 minutes.
• Serve warm.
• *For a fabulous dessert, make our creamy bread pudding and jazz it up with coffee and butterscotch or chocolate chips. Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel.

BREAD PUDDING COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.
• Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.
• In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.
• Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.
• Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.
• Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.
• Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.
• For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.
• Store any leftovers in a covered. This is even better the next day.

PEANUT BUTTER BREAD PUDDING WITH COFFEE LIQUEUR SAUCE

Steps:

• Lightly butter 13x9-inch glass or ceramic baking dish.
• In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat.
• In large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of the peanut butter and vanilla.
• Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float).
• Cover and refrigerate 1 hour. Heat oven to 350°F Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan, almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm.
• Meanwhile, melt butter in heavy small saucepan over low heat. Stir in brown sugar and liqueur; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly.
• Whisk in 2 beaten egg yolks. Return to low heat; cook 4 to 5 minutes or until mixture coats back of spoon, stirring constantly. Strain through fine sieve, if necessary. Serve warm sauce over pudding.

COFFEE DONUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the eggs, milk, half and half, sweetened condensed milk, coffee, vanilla and salt.
• Lightly grease a 9x9 baking dish.
• Soak the donuts in the egg-coffee-milk mixture and let stand for about an hour.
• Place the baking dish in a larger baking dish, and fill outer dish with water (enough to come half way up the side of the smaller dish). Place on a sheet tray to prevent any spills in the oven.
• Transfer the donut mixture to the baking dish and cover with foil. Bake for 40 minutes. Then remove the foil and bake for another 20 minutes, or until the pudding is set.
• Preheat the broiler and broil the bread pudding for about 3 minutes, or until lightly browned. Let cool for about 20 minutes. Serve with whipped cream, if desired.

COFFEE & DONUTS BREAD PUDDING

Steps:

• For bread pudding: Lightly grease a 2-quart baking dish with non-stick spray. Layer the donut pieces in the dish.
• In a large bowl, combine butter, sugar, eggs, milk, coffee, cinnamon, and vanilla. Whisk until well-blended. Pour the egg mixture evenly over the donuts. Sprinkle the cinnamon chips evenly over the donuts.
• Cover the dish with foil, and bake at 350 degrees for 30 minutes. Remove foil, and bake for another 10-15 minutes, or until custard is set and edges of the donuts are golden brown.
• For glaze: In a small bowl, combine coffee, instant coffee, and powdered sugar. Whisk until smooth and drizzle over bread pudding while it's still warm.
• Note: If donuts are not already stale, bake them on an ungreased baking sheet at 350 degrees for about 12-15 minutes, or until edges are golden brown.