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Mocha Bread Pudding with Caramel and Vanilla Sauces
Pudding:
10 ounces day-old Italian or French bread, torn in pieces, about 8 cups
1 cup chopped dates
1 cup flaked coconut
1 cup chopped nuts
1 teaspoon cinnamon
3/4 cup sugar
2 cups half-and-half
1 cup milk
1/2 cup coffee flavored liqueur
1/2 cup butter, melted
3 eggs
Caramel Sauce:
3/4 cup firmly packed brown sugar
1/4 cup butter
1 tablespoon light corn syrup
1/4 cup half-and-half
2 tablespoons coffee-flavored liqueur
Vanilla Sauce:
3/4 cup sugar
1 tablespoon all-purpose flour
2/3 tablespoons butter
1 teaspoon vanilla
Heat oven to 325 degrees. Grease 13x9 inch pan. Place bread in greased pan. Add dates, coconut, nuts and cinnamon, toss to mix. In medium bowl, combine all remaining pudding ingredients, beat until well blended. Pour over bread mixture, toss to mix well. Let stand 15 minutes or until most of the liquid is absorbed. Bake at 325 degrees for 1 hour or until set.
Meanwhile, prepare sauces. In medium saucepan, combine brown sugar, 1/4 cup butter and corn syrup, cook over low heat until mixture boils, stirring constantly. Cook 1 minute. Stir in 1/4 cup half-and-half and 2 tablespoons liqueur. Remove from heat, keep warm.
In separate medium saucepan, combine 3/4 cup sugar and flour, mix well. Stir in 2/3cup half-and-half, cook over medium heat until mixture boils, stirring constantly. Stir in 2 tablespoons butter and vanilla. Remove from heat, keep warm.
Yields 16 servings.
Note: To reheat bread pudding, heat at 250 degrees. for 15 minutes or until warm. Reheat sauces in small saucepans over low heat.
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Mocha Bread Pudding with Caramel and Vanilla Sauces
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Category: Recipes
Prep Time: Cook Time: Total Time:
Mocha Bread Pudding with Caramel and Vanilla Sauces
Pudding:
10 ounces day-old Italian or French bread, torn in pieces, about 8 cups
1 cup chopped dates
1 cup flaked coconut
1 cup chopped nuts
1 teaspoon cinnamon
3/4 cup sugar
2 cups half-and-half
1 cup milk
1/2 cup coffee flavored liqueur
1/2 cup butter, melted
3 eggs
Caramel Sauce:
3/4 cup firmly packed brown sugar
1/4 cup butter
1 tablespoon light corn syrup
1/4 cup half-and-half
2 tablespoons coffee-flavored liqueur
Vanilla Sauce:
3/4 cup sugar
1 tablespoon all-purpose flour
2/3 tablespoons butter
1 teaspoon vanilla
Heat oven to 325 degrees. Grease 13x9 inch pan. Place bread in greased pan. Add dates, coconut, nuts and cinnamon, toss to mix. In medium bowl, combine all remaining pudding ingredients, beat until well blended. Pour over bread mixture, toss to mix well. Let stand 15 minutes or until most of the liquid is absorbed. Bake at 325 degrees for 1 hour or until set.
Meanwhile, prepare sauces. In medium saucepan, combine brown sugar, 1/4 cup butter and corn syrup, cook over low heat until mixture boils, stirring constantly. Cook 1 minute. Stir in 1/4 cup half-and-half and 2 tablespoons liqueur. Remove from heat, keep warm.
In separate medium saucepan, combine 3/4 cup sugar and flour, mix well. Stir in 2/3cup half-and-half, cook over medium heat until mixture boils, stirring constantly. Stir in 2 tablespoons butter and vanilla. Remove from heat, keep warm.
Yields 16 servings.
Note: To reheat bread pudding, heat at 250 degrees. for 15 minutes or until warm. Reheat sauces in small saucepans over low heat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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