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Cinnamon Bread Pudding with Caramel Coffee Sauce

INGREDIENTS

    • 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 Eagle Brand® Sweetened Condensed Milk
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • Crisco® Butter Flavor No-Stick Cooking Spray
    • 2 tablespoons butter, melted
    • 2 tablespoons cinnamon sugar
Caramel Coffee Sauce
  • 2/3 cup heavy cream
  • 1/4 cup firmly packed dark brown sugar
  • 2 tablespoons butter
  • 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
  • Whipped cream

DIRECTIONS

  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.
  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.
  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.