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Vanilla Bean Bread Pudding with Coffee Syrup

by 41 Comments

Cinnamon, bourbon vanilla beans and coffee. Breakfast or Dessert? Decide for yourself when you create this dish for the special persons in your life. This bread pudding casserole cooks in just 40 minutes. And while you wait you can prepare the sauce and syrup. Enough to feed an army! Enjoy.

Vanilla Bean Bread Pudding with Coffee Syrup Collage

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Vanilla Bean Bread Pudding with Coffee Syrup

Prep

Cook

Total

Yield 6

Cinnamon, bourbon vanilla beans and coffee. Breakfast or Dessert? Decide for yourself when you create this dish for the special persons in your life.

Ingredients

  • Bread Pudding:
  • 6-7 cups challah bread
  • 4 1/4 cups milk
  • 3 eggs
  • 1 cup sugar
  • 2 TBS vanilla extract
  • 1/4 tsp ground allspice
  • 1/2 tsp cinnamon
  • 1 cup raisins soaked overnight in bourbon, if possible
  • 3 TBS butter, melted
  • Creme Anglaise:
  • 4 1/4 cups milk
  • 1 vanilla bean
  • 6 egg yolks
  • 1 cup sugar
  • Coffee Syrup:
  • 3 1/2 cups water
  • 3 cups sugar
  • 1/2 cup brown sugar
  • 3 tablespoons vanilla extract
  • 1 cup ground coffee

Instructions

  1. Bread Pudding:
  2. Preheat the oven to 350 F (175 C)
  3. Put the bread into a large bowl, pour the milk over and crush the bread with your hands until it is well mixed and all the milk is absorbed.
  4. In another bowl, beat the eggs well, then add the sugar, vanilla, allspice and cinnamon and mix well.
  5. Gently mix this into the bread mixture, then stir in the raisins.
  6. Pour the butter into the bottom of a casserole dish and coat well the bottom and sides.
  7. Pour in the bread mixture, pack it lightly and bake for about 40 minutes, or until the edges brown and pull away from the sides of the pan.
  8. Creme Anglaise:
  9. Put the milk in a medium saucepan, cut the vanilla bean lengthwise and scrape the seeds into the milk.
  10. Put the pan over medium heat and bring almost to a boil, stirring occasionally.
  11. Put a larger pan half full of water to boil on the stove for a bain marie.
  12. In a medium bowl, beat the egg yolks together with the sugar until light and creamy, about 5 minutes.
  13. Slowly add the hot milk to the egg yolks, stirring vigorously so they don’t cook – the mixture should be foamy.
  14. Pour this mixture into a metal mixing bowl, then set this bowl above the pot of boiling water and cook, stirring constantly with a wooden spoon, until the foam disappears and the sauce begins to stick to the spoon.
  15. Pour the sauce into a room temperature container and allow to rest until cool, then refrigerate until using it.
  16. Coffee Syrup:
  17. Prep 10 min cook 15 min 1 quart
  18. In a medium saucepan over medium high heat, gently stir together the water and sugars.
  19. Cook until mixture becomes thick and syrupy (approximately 10-15 minutes).
  20. Allow to cool and stir in vanilla extract.
  21. Add coffee and mix.
  22. Fill jar with cooled mixture.
  23. Add to dish as it is served.

Notes

©MARILYN'S TREATS. All images are copyright protected.

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Comments

  1. This is a different recipe than what I’ve ever seen before.

    Thank you for sharing this recipe with us on the #HomeMattersParty. We hope to see you again when we open our doors on Friday at 12 AM EST.

    Reply

  5. Hi Marilyn,
    I have just pinned your amazing creation that will soon be dessert her at the cottage. I always look forward to your delicious creations. Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  6. I haven’t heard about that bread, I’m sure the cake tastes amazing! Have to try to find it where I live! It really sounds delicious, like all your recipes Marilyn!

    Reply

  8. Oh, my !! You got me!! 😉 I’ve pinned this delicious dessert! I don’t know if I get this bread here, but maybe it can be made with other bread 😉

    Thank you for this delicious inspiration!! Yummy and pinned! 😉

    Have a wonderful weekend!
    – Emmi <3

    Reply

  10. Trying to find challah around here is like trying to get into Fort Knox, almost impossible. I am definitely saving this one for when I do find it. Thanks for joining us this week at Celebrate Your Story and sharing your links.

    Reply

  20. I love bread pudding (although it’s not really known here) and yours looks soooooooooooo delicious!! My mouth is watering right now 🙂 The combination with coffee syrup is so unique

    Reply

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