The Roast and Post Coffee Company - mail order coffees and teas

Cappucino Bread Pudding
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160°C, 325°F, Gas Mark 3
Serves 6-8

Ingredients

4 fl oz brewed espresso or strong coffee 6 large eggs
4 large egg yolks 24 fl oz half-and-half
1/3 lb 1-inch cubes, day old brioche 2 oz sliced almonds

Ingredients for Caramel Sauce

3 ¾ oz sugar 2 fl oz water
6 fl oz heavy cream 2 tblspns unsalted butter

In a small saucepan, combine espresso or coffee and 2 tablespoons of sugar. Boil until reduced to about Ľ cup. Cool syrup. In a large bowl, whisk together whole eggs, egg yolks, remaining ˝ cup sugar, half-and-half and syrup.

Spread bread cubes in a 9-inch square baking dish and sprinkle with almonds if using. Pour custard over bread, making sure all bread cubes are covered. Let stand for 30 minutes.

Put baking dish in a larger pan and add enough water to pan to reach halfway up sides of dish. Bake bread pudding in middle of oven for 55 minutes, or until golden brown and centre is set.

Serve with warm caramel sauce and cinnamon whipped cream.

Caramel Sauce:
In a small, heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, without stirring but swiling pan occasionally, until deep golden caramel. Remove pan from heat and add cream slowly (mixture will bubble up). Cook sauce over low heat, stirring, until smooth and caramel is dissolved. Add butter and stir until melted.

The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93

4 fl oz brewed espresso or strong coffee	6 large eggs
4 large egg yolks	24 fl oz half-and-half
1/3 lb 1-inch cubes, day old brioche	2 oz sliced almonds

3 ¾ oz sugar	2 fl oz water
6 fl oz heavy cream	2 tblspns unsalted butter