Mocha Bread Pudding with Caramel Topping

Warm up a winter’s night with this toasty, down-home dessert. It’s easy enough for every day and special enough for a holiday. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 7, 2009

Ingredients

oz day-old Italian or French bread, torn into pieces (about 8 cups)

cup chopped dates

cup chopped nuts

1/2

cup flaked coconut

teaspoon ground cinnamon

1/2

cup butter or margarine, melted

1/2

cup sugar

1/2

cup coffee-flavored liqueur or cold brewed coffee

eggs

cups half-and-half

cup milk

cup caramel ice cream topping, heated

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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

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

Bake 1 hour or until set. Serve warm bread pudding with warm caramel topping. Store in refrigerator.