Marilyns Treats

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Vanilla Bean Bread Pudding with Coffee Syrup

Breakfast· Recipe Archive

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

Vanilla Bean Bread Pudding with Coffee Syrup

Cinnamon, bourbon vanilla beans and coffee. When do you eat it? 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.

This recipe is a tad more involved than my normal recipes.

That is only because there are 3 parts to it. And each one is simple.

These are the INGREDIENTS You will need:

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

These are the INSTRUCTIONS For preparation:

Bread Pudding:

  • Preheat the oven to 350 F (175 C)
  • 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.
  • In another bowl, beat the eggs well, then add the sugar, vanilla, allspice and cinnamon and mix well.
  • Gently mix this into the bread mixture, then stir in the raisins.
  • Pour the butter into the bottom of a casserole dish and coat well the bottom and sides.
  • 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.

Creme Anglaise:

  • Put the milk in a medium saucepan, cut the vanilla bean lengthwise and scrape the seeds into the milk.
  • Put the pan over medium heat and bring almost to a boil, stirring occasionally.
  • Put a larger pan half full of water to boil on the stove for a bain marie.
  • In a medium bowl, beat the egg yolks together with the sugar until light and creamy, about 5 minutes.
  • Slowly add the hot milk to the egg yolks, stirring vigorously so they don’t cook – the mixture should be foamy.
  • 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.
  • Pour the sauce into a room temperature container and allow to rest until cool, then refrigerate until using it.

Coffee Syrup:

  • Prep 10 min cook 15 min 1 quart
  • In a medium saucepan over medium high heat, gently stir together the water and sugars.
  • Cook until mixture becomes thick and syrupy (approximately 10-15 minutes).
  • Allow to cool and stir in vanilla extract.
  • Add coffee and mix.
  • Fill jar with cooled mixture.
  • Add to dish as it is served.

The bread pudding is like any other. Challah bread, some spices, milk and bourbon. That cooks off so don’t worry unless you have a medical issue.

The creme between the layers is a bit of milk, sugar, eggs and vanilla bean shavings.

But the best part of this whole Vanilla Bean Bread Pudding is the Coffee Syrup.

And OMG guys. It is special!!

A bit of brown sugar, sugar, water, vanilla and coffee Come together to make the best syrup in the world!

Not as thick or sweet as maple syrup but it runs slow enough down the bread pudding to give you eyes as well as your taste buds

The little over an hour you take to bring this bread pudding to your table is worth every minute.

i just can’t tell you how much we enjoyed this Vanilla Bean Bread Pudding for brunch. I expect to make it for extended family for our next holiday we can all attend.

And bonus!! I am looking for other dishes to be able to add the Coffee Syrup on.

I will let you know when I do!

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

Vanilla Bean Bread Pudding with Coffee Syrup

Cinnamon, bourbon vanilla beans and coffee. Breakfast or Dessert? Decide for yourself when you create this dish for the special persons in your life.
5 from 1 vote
Print Pin Rate
Course: Brunch
Cuisine: American
Keyword: coffee, vanilla
Method: Bake
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Adjust Servings: 6
Calories: 377kcal
Author: Marilyn

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

Bread Pudding:

  • Preheat the oven to 350 F (175 C)
  • 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.
  • In another bowl, beat the eggs well, then add the sugar, vanilla, allspice and cinnamon and mix well.
  • Gently mix this into the bread mixture, then stir in the raisins.
  • Pour the butter into the bottom of a casserole dish and coat well the bottom and sides.
  • 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.

Creme Anglaise:

  • Put the milk in a medium saucepan, cut the vanilla bean lengthwise and scrape the seeds into the milk.
  • Put the pan over medium heat and bring almost to a boil, stirring occasionally.
  • Put a larger pan half full of water to boil on the stove for a bain marie.
  • In a medium bowl, beat the egg yolks together with the sugar until light and creamy, about 5 minutes.
  • Slowly add the hot milk to the egg yolks, stirring vigorously so they don’t cook – the mixture should be foamy.
  • 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.
  • Pour the sauce into a room temperature container and allow to rest until cool, then refrigerate until using it.

Coffee Syrup:

  • Prep 10 min cook 15 min 1 quart
  • In a medium saucepan over medium high heat, gently stir together the water and sugars.
  • Cook until mixture becomes thick and syrupy (approximately 10-15 minutes).
  • Allow to cool and stir in vanilla extract.
  • Add coffee and mix.
  • Fill jar with cooled mixture.
  • Add to dish as it is served.

Video

Notes

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

Nutrition

Serving: 200g | Calories: 377kcal (19%) | Carbohydrates: 72g (24%) | Protein: 7.7g (15%) | Fat: 7.3g (11%) | Saturated Fat: 4g (20%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0.1g | Cholesterol: 74mg (25%) | Sodium: 190mg (8%) | Potassium: 379mg (11%) | Fiber: 1.3g (5%) | Sugar: 55g (61%) | Vitamin A: 400IU (8%) | Vitamin C: 2.5mg (3%) | Calcium: 60mg (6%) | Iron: 1.3mg (7%)
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

    • blankMarilyn says

      Thank you for letting me share my Vanilla Bean Bread Pudding. I am thrilled you like the recipe. See you at the next party. Stay safe and have a great week!

      Reply

  5. blankShannon says

    This sounds amazing! I love bread pudding, but no one else in my family does, so I rarely make it. I may have to try this version and just eat it all myself. Pinned.

    Reply

    • blankMarilyn says

      You won’t be disappointed Shannon if you get to try this recipe. Usually I find bread pudding a bit dry. But this one needs no help in tasting delicious and moist. I hope you enjoy your week!

      Reply

  6. blankCrystal Green says

    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

  10. blankMiz Helen says

    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

  11. blankKatrin says

    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

  13. blankEmmi says

    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

  15. blankSandra Garth says

    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

  25. blankWinnie says

    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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