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Café Brûlot Bread Pudding
Yum 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 Ingredients: 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: whisk 11-Inch x 7-Inch baking dish heavy saucepan  Directions: 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 Notes: Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times. More recipes you might like: Amish Pineapple Bread Pudding Chocolate-Hazelnut Bread Pudding Cinnamon Apple Bread Pudding Pecan Pie Bread Pudding Rum Raisin Bread Pudding Home |  Desserts |  Custards & Puddings