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Café Brûlot Bread Pudding
    Café Brûlot Bread Pudding


    Servings: 10
    Prep Time: 10 minutes
    Chill Time: 10 minutes
    Bake Time: 1 hour
    Stovetop Time: 10 minutes
    Start to Finish: 50 minutes
    Times are approximate


    3 large eggs
    2 cups milk
    1 cup sugar
    1 cup strong brewed chicory coffee
    1/4 cup butter, melted
    1 tablespoon orange zest
    1/4 cup fresh orange juice
    3/4 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/8 teaspoon ground cloves
    1 (8-oz.) French bread loaf, cut into 1-inch cubes
    Café Brûlot Sauce
    1/2 cup butter
    1/3 cup sugar
    1/4 cup heavy cream
    1 tablespoon strong brewed chicory coffee
    1 tablespoon brandy
    1 teaspoon orange zest

    Suggested Items:
    11-Inch x 7-Inch baking dish
    heavy saucepan 


    Preheat oven to 325° Whisk together first 10 ingredients in a large bowl. Add bread cubes; cover and chill 10 minutes. Spoon bread into a lightly greased 11- x 7-inch baking dish.  

    Bake at 325° for 1 hour or until set. Serve immediately with Café Brûlot Sauce.  

    Café Brûlot Sauce

    Cook butter and sugar in a heavy saucepan over low heat, stirring constantly, 3 minutes or until smooth. Stir in cream and coffee. Cook, stirring constantly, 5 minutes or until thickened.

    Remove from heat; stir in brandy and orange zest.

    Southern Living April 2012


    Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

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