Coffee bread pudding is a decadent dessert that combines the comforting texture of bread pudding with the bold, aromatic flavor of coffee. Perfect for brunch or a sweet ending to your day, this recipe transforms simple ingredients into a rich, satisfying treat that coffee lovers will adore.
Ingredients
- 4 cups day-old bread, cubed (preferably brioche or French bread)
- 1 ½ cups brewed strong coffee, cooled
- 1 cup granulated sugar
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- ½ cup chocolate chips or chopped dark chocolate (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, cinnamon (if using), and salt until well combined.
- In a separate bowl, combine the brewed coffee, milk, and heavy cream. Slowly pour this mixture into the egg mixture, whisking constantly to prevent curdling.
- Add the melted butter to the wet mixture and stir well.
- Place the bread cubes in the prepared baking dish. If using chocolate chips, sprinkle them evenly over the bread.
- Pour the coffee custard evenly over the bread cubes, ensuring all pieces are soaked. Press down gently to help the bread absorb the liquid.
- Let the mixture sit for about 10 minutes to allow the bread to soak up the custard.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly. Dust with powdered sugar if desired before serving.
Tips
- Substitutions: Use any bread you have on hand, such as challah or even croissants, for a richer flavor. You can also substitute half-and-half for the milk and cream for a lighter version.
- Prevent sogginess: Make sure the bread is slightly stale or day-old, which helps it soak up the custard without becoming overly mushy.
- Flavor enhancements: Add a splash of coffee liqueur or a teaspoon of espresso powder to intensify the coffee flavor.
- Storage tips: If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Serving Suggestions
Serve warm or at room temperature, topped with whipped cream or a drizzle of caramel sauce for extra indulgence. A dusting of powdered sugar adds a lovely finishing touch. Pair it with a cup of freshly brewed coffee or espresso for a truly satisfying experience.
Variations
- Chocolate Coffee Bread Pudding: Incorporate chocolate chips into the bread mixture for a chocolatey twist.
- Nutty Coffee Bread Pudding: Add chopped pecans or walnuts for added crunch and flavor.
- Spiced Coffee Bread Pudding: Include spices like nutmeg, cloves, or cardamom for a warm, aromatic variation.
- Vegan Version: Use plant-based milk, dairy-free bread, and a flaxseed or chia seed egg substitute.
Storage and Reheating
Leftover coffee bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave and heat on medium power for 30-45 seconds, or until warmed through. For best results, reheat in the oven at 350°F (175°C) for about 10 minutes to regain some of its original texture. Avoid reheating multiple times, as this can cause the pudding to become overly dry or soggy.
Frequently Asked Questions
Can I use instant coffee instead of brewed coffee?
Yes, you can dissolve instant coffee in hot water to make a strong coffee mixture. Use about 2 tablespoons of instant coffee powder dissolved in 1 ½ cups of hot water to mimic the flavor of brewed coffee.
Is bread pudding suitable for gluten-free diets?
Traditional bread pudding is made with regular bread containing gluten. To make it gluten-free, use gluten-free bread varieties and ensure all other ingredients are gluten-free. Always check labels to confirm.
Can I make this ahead of time?
Yes, you can assemble the bread pudding a few hours in advance, cover it, and refrigerate. Bake just before serving for the freshest texture. Allow it to sit at room temperature for about 30 minutes before baking if refrigerated.
What if I don’t have heavy cream?
You can substitute with additional milk or a mixture of milk and melted butter for richness. Keep in mind that the custard may be slightly less creamy but still delicious.
How do I know when the pudding is done?
The pudding is ready when the top is golden brown, and a toothpick inserted into the center comes out clean. The custard should be set but still moist inside. Avoid overbaking to prevent dryness.
Can I add alcohol?
Absolutely. Adding a tablespoon of coffee liqueur or bourbon can enhance the flavor. Pour it into the custard mixture before pouring over the bread for an extra boozy kick.
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