Photo: Laurie Black; Styling: Chelsea Fuss
Made with coffee liqueur, this rich Caramel-Coffee Sauce is served over our Double-Chocolate Bread Pudding.
This recipe goes with Double-Chocolate Bread Pudding
Yield: Makes 1 1/2 cups
- 1/2 cup butter
- 1/2 cup firmly packed light brown sugar
- 1 cup heavy whipping cream
- 1/4 cup coffee liqueur
- Combine first 3 ingredients in a saucepan; bring to a boil, and cook 1 minute. Remove pan from heat, and stir in coffee liqueur.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts