Mocha Bread Pudding with Caramel Topping

(2)
1 reviews.
  • 10 min prep time
  • 1 hr 25 min total time
  • 12 ingredients
  • 16 servings

Ingredients

Bread Pudding

10
oz day-old Italian or French bread, torn into pieces (about 8 cups)
1
cup chopped dates
1
cup chopped nuts
1/2
cup flaked coconut
1
teaspoon ground cinnamon
1/2
cup butter or margarine, melted
1/2
cup sugar
1/2
cup coffee-flavored liqueur or cold brewed coffee
3
eggs
2
cups half-and-half
1
cup milk

Topping

1
cup caramel ice cream topping, heated

Directions

  1. 1 Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In pan, gently mix bread pieces, dates, nuts, coconut and cinnamon.
  2. 2 In large bowl, mix butter, sugar and liqueur. Beat in eggs with spoon until well blended. Stir in half-and-half and milk. Pour over bread mixture in pan; toss to mix well. Let stand 10 to 15 minutes or until most of liquid has been absorbed.
  3. 3 Bake 1 hour or until set. Serve warm bread pudding with warm caramel topping. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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