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.
Want recipes ideas for your Sugar Syrup? Try my Vanilla Bean Bread Pudding with Coffee Syrup or this Caramel Topping!
Vanilla Bean Bread Pudding with Coffee Syrup
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
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
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.
Yes, Crystal it is unique. Saw it on a menu and had to try it!
I don’t like coffee, but this sounds so delicious, I might have to try it anyway! Thanks for joining us at #FridayFrivolity
Thank you Lisa. Try and substitute something else in the syrup. Anything ground with a bit of oil will do. Or try blueberry!
Yum! Sounds absolutely Fabulous!!!
Thank you for sharing your thoughts!
Marilyn – that has to be the best looking bread pudding I’ve ever seen – oh just yum!! Thanks for sharing on the What’s for Dinner link up!
Thank you Helen! I am glad it appeals to you. Have a great week.
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
Please let me know how you liked it! Thank you for always sharing such kind words.
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!
Challah is a traditional Jewish braided bread. Any pull apart or thick loaf will work. Thank you for visiting Katrin! Enjoy.
I’m liking how you used a coffee syrup here! Looks like a wonderful bread pudding. 🙂
Thank you CJ. I know I myself can never get enough coffee in the morning. Have a great week.
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
Thank you Emmi. Any thick cut bread or pull apart bread will work. Even biscuit dough from the dairy case! Have a great week!
Oh my goodness. This sounds like Heaven! PINNED!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you Jess! Have a great week!
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.
I have only made it once as we have a large Jewish area near me. Since my recipe is a yeast bread and you need to pound it down it is a bit much. My arthritis doesn’t like it. Just FYI here is a link. http://allrecipes.com/recipe/172633/easy-challah-bread/
Marilyn, my hubby would love this! I guess I’m going to have to breakdown and make it for him when the weather turns cooler.
He will flip! And use challah bread, no gluten? Thanks Carla.
Oh my this looks great!
I’m going carb-less until Sunday (cheat day), so I’m totally enjoying just looking and imagining over here. 🙂
I could never go carbless. I could give up caffeine before carbs! Thanks Dean. Remember to laugh often. It’s great cardio!
Scrumptious recipe! Thanks for sharing it. Pinning! 😛
Thank you for the pin! I am glad you enjoy it. Have a great week.
You have a great weekend, Marilyn! 😀
This looks really tasty! I’ve never tried to make a bread pudding. I bet it wouldn’t last long in my house!
It is rich and filling but I bet it gets devoured! Make sure you laugh a lot this week. It is great cardio!
Yum! Coffee syrup just puts this WAY over the top. Can’t wait to try it!
Thank you Susan! I hope you enjoy it. Make sure you laugh a lot this week. It is great cardio!
Wow, wait til I show this to my Mom, she’s gonna be so excited to make this as I will be too.
Thank you for giving me the confidence! Make sure you laugh a lot this week. It is great cardio!
Marilyn-
It’s easy for me to decide…. Breakfast, lunch, dinner and dessert!
I’d eat it all day????
Thanks!
Michelle
I hear you! I would need to rotate. Maybe add the bacon at dinner? Make sure you laugh a lot this week. It is great cardio!
This is mouth-watering! I’ve never had something like this. I’m going to make it! I promise! lol It looks so so good!
Thank you Jody! Be sure to come back and let me know how it turned out. Have a good week. Remember to laugh a lot. It is great cardio!
Looks sinfully delicious!
Thank you Veronica! Have a great week.
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
Thank you Winnie! I never can decide if it is a meal or dessert. Enjoy your week and do something just for yourself today.