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Café Brûlot Bread Pudding

Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Hands-on time 20 mins
Total time 1 hr, 30 mins
Yield Makes 10 servings
Two NOLA favorites, coffee and bread pudding, merge into one divine dessert.


  • 3 large eggs
  • 2 cups milk
  • 1 cup sugar
  • 1 cup strong brewed chicory coffee
  • 1/4 cup butter, melted
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 (8-oz.) French bread loaf, cut into 1-inch cubes
  • Café Brûlot Sauce

How to Make It

  1. Preheat oven to 325°. Whisk together first 10 ingredients in a large bowl. Add bread cubes; cover and chill 10 minutes. Spoon bread into a lightly greased 11- x 7-inch baking dish.

  2. Bake at 325° for 1 hour or until set. Serve immediately with Café Brûlot Sauce.