Cinnamon Bread Pudding with Caramel Coffee Sauce

Prep Time 20 min
Cook Time 1 Hr 10 Min
Servings 8
Difficulty Easy

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.

Join the Wakin' Up Club®

Receive emails filled to the brim with Folgers news, recipes, and other exclusive content.

Privacy Policy | Terms of Use