Cinnamon Bread Pudding with Caramel Coffee Sauce

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


  • 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 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 Ingredients
  • 2/3 cup heavy cream
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons butter
  • 1 teaspoon Folgers® Classic Roast Instant Coffee Crystals
  • whipped cream


  • 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.

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