Cinnamon Bread Pudding with Caramel Coffee Sauce
Ingredients
- 8 slices cinnamon swirl bread, cubed
- 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
- 1 tablespoon Water
- 1 cup Milk
- 4 large eggs
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 1/2 teaspoon Salt
- 1 teaspoon vanilla extract
- Butter Flavor No-Stick Cooking Spray
- 2 tablespoons butter, melted
- 2 tablespoons cinnamon sugar
- Caramel Coffee Sauce
- 2/3 cup heavy cream
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons Butter
- 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
- whipped cream
Directions
- Step 1
HEAT oven to 325°F. Spread bread cubes in single layer on baking sheet. Bake, stirring occasionally, just until cubes are dry, about 15 minutes. Remove cubes from pan; cool. Increase oven temperature to 350°F.
- Step 2
COMBINE coffee crystals and water in large bowl. Whisk in milk, eggs, sweetened condensed milk, salt and vanilla. Stir in bread cubes. Let stand 20 minutes. Pour into 8-inch square baking dish coated with no-stick cooking spray. Drizzle with butter. Sprinkle with cinnamon sugar. Bake 40 to 45 minutes or until knife inserted in center comes out clean.
- Step 3
For Sauce: PLACE cream, brown sugar, butter and coffee crystals in 1-quart saucepan. Bring to a boil; reduce heat to simmer, stirring occasionally. Cook 10 minutes or until sauce coats back of spoon. Serve bread pudding with sauce and whipped cream, if desired.