8 slice of bread
4 tablespoons butter, melted
1/2 cup chopped pecans
3 eggs
3/4 cup white sugar
4 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups milk
1 cup coffee
1 tsp cinnamom powder
1 cup brown sugar
1/2 cup butter
Coffee Pudding Preparation:
Preheat oven to 350 degrees F Grease a 1 1/2 quart shallow baking dish.Set aside. Toss
bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle
with cherries or pecans. Top with remaining buttered bread cubes. In a large bowl, whisk
eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small
saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the
bread cubes.
Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar
and cinnamon in a bowl. Sprinkle mixture over pudding. To make the Caramel Sauce: In
a 2 quart saucepan, bring brown sugar,butter, and corn syrup to a boil. Stir until smooth.
Boil for 1 minute. Pour over moistened bread cubes. Place baking dish in a larger baking
pan. Pour some boiling water in the large pan halfway up the side of the smaller baking
dish. Bake for 45 to 50 minutes, or until golden. Serve warm.
