Bread Pudding With Espresso Sauce
- Serves 12-15.
SERVES
Submitted by Bill Ware
Ingredients
- 1 C brown sugar
- 1 C granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp white pepper
- 1 stick butter, cut into cubes
- 2 C heavy cream
- 2 C milk 8 eggs
- 1/2 (15 oz) box raisins
- 1 large loaf dry French bread, cut into 1 1/2-inch cubes
Directions
Whisk first 5 ingredients together in large bowl until sugars and spices blend smoothly. Cut in cubes of butter. Add cream, milk, eggs, and raisins and whisk until just mixed. Add bread cubes and gently toss to barely coat. If mix is too dry, add milk. Transfer mix to well-sprayed 9″ x 13″ glass baking dish, cover with paper and foil. Bake in preheated 325-degree oven for about 30 minutes. Uncover and bake for another 10 minutes until top is golden brown. This pudding will be more of a cake consistency to soak up the sauce.
