Cappuccino Bread Puddings
Photography by Becky Nunes.
These puddings can be made with another liquor such as Grand Marnier or dark rum, or without alcohol if need be – just substitute orange juice.
Serves: 4
INGREDIENTS
½ cup strong espresso coffee
2 tablespoons sugar
3 tablespoons whiskey
3 eggs
3 egg yolks
¼ cup sugar
1½ cups cream
4 cups day old croissants or brioche, cubed
METHOD
Combine the hot espresso and 2 tablespoons of sugar and stir to dissolve the sugar. Add the whiskey and set aside to cool.
Combine the eggs, yolks and the ¼ cup of sugar in a bowl and stir in the cream. Add the cooled espresso mixture and combine well.
Preheat the oven to 170°C.
Divide the brioche between 4 x 325 ml baking dishes. Pour over the cream, ensuring all the bread is well soaked. Keep adding the cream until it has all been absorbed. Place the puddings in a roasting dish and add enough boiling water to come halfway up the sides of the dishes. Bake for about 25 minutes or until puffed and golden. Allow the puddings to sit for 10 minutes before serving.
To serve: Place the puddings on a small plate. Dust with icing sugar and serve with mascarpone or softly whipped cream.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!