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Photo by: Photo: Becky Luigart-Stayner; Styling: Annette Joseph

Café Brûlot Bread Pudding

Two NOLA favorites, coffee and bread pudding, merge into one divine dessert.

Southern Living APRIL 2012

Yield: Makes 10 servings
Hands-on:20 Minutes
Total:1 Hour, 30 Minutes

Ingredients

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

Preparation

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.

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Café Brûlot Bread Pudding recipe