Coffee Liqueur Bread Pudding with Caramel Sauce Recipe - Allrecipes.com

Coffee Liqueur Bread Pudding with Caramel Sauce

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"This is a knockout variation on a popular dessert!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 45 to 50 minutes, or until golden. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2003

This recipe is great!! I double the bread though. Also when I was out of coffee liquor I substituted rum (dark rum works best) but only about 1/2-3/4 of a cup b/c otherwise it is too strong. Make up the rest of the liquid with more milk. Everytime I go to a pot luck I am asked to bring my bread pudding!!

 
Most Helpful Critical Review
Dec 25, 2003

I'm confused as to how this is getting a five star rating from anyone. Great idea, but it's waaaay to soggy. If your going to make this, take the advice from the person that used a 16 oz loaf of bread AND use much less Kaluha. It was way too strong using a cup. Soggy is an understatement -- if you follow the directions the way they are stated, your bread pudding will be more like an alcoholic bread soup!

 
Jan 05, 2004

This was the best recipe for bread pudding! I've made it a few times and added extra goodies. I used 16 oz of french bread instead of 8. I found 8 to be a bit too soggy. I used twice as many pecans and added some rasins. I think I may cut back a bit on the Kaluah next time. I also reheated the leftovers in a toaster oven instead of the microwave. It kept the toping crisp.

 
Oct 25, 2003

I loved it! I hate coffee flavor of any sort, but we used Mocha Caramel liqueur and it was great. Definitely use 16 oz. of bread, otherwise it would be way too soggy. But be sure to use a bigger pan... it expands as it cooks. I'd also leave out the cinnamon sugar layer; it's more than sweet enough with the caramel.

 
Dec 25, 2003

One cup of Kahlua is way too much--the dessert exudes alcohol fumes when served....I don't know if that's in error, or if others expect that in their food.

 
Dec 25, 2003

A very good Bread Pudding indeed. It's not like mother used to make but I am afraid she took that recipe to the grave with her many years ago. I did make a couple changes to the recipe. I eliminated the Coffee Liqueur and substituded fresh honey for the Corn Syrup.

 
Aug 15, 2005

This bread pudding is incredible. As far as I'm concerned, bread pudding ALWAYS needs some sort of alcohol in it. Usually though, the bread pudding I get is pretty plain and needs a rum or whiskey sauce to kick it up, but this bread pudding had the flavor of the coffee liqueur all throughout the pudding. I did put about 12 ounces of bread, though, and I think it would've been soupy without the extra bread (hence the 4 stars instead of 5). Overall, it was incredible and I will definitely make it again. PS - Used an off-brand coffee liqueur and it was still great.

 
Dec 29, 2004

I adapted this recipe to make in a slow cooker - much less time consuming for me on Christmas day. I reduced the amount of Kahlua as suggested by others (and doubled the amount of bread). However, maybe because I made it in the slow cooker, it really wasn't very strong at all, and I would have preferred the extra Kahlua.

 

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Nutrition

  • Calories
  • 667 kcal
  • 33%
  • Carbohydrates
  • 83.4 g
  • 27%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 433 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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