This Coffee Caramel Bread Pudding is decadent and delicious made with challah bread, coffee and drizzled with a yummy caramel sauce. This coffee dessert requires just 5 minutes prep and can be made ahead of time.
*This post was sponsored by Folgers Coffee in February 2018. Recipe post was updated with more tips and notes in October 2020. All thoughts and opinions are my own.
I don’t make bread pudding often. But when I do, I always end up wondering why I don’t make it more frequently. Bread pudding is one of those desserts that is just super easy to make. It’s delicious and perfect to feed a crowd.
Last week, I had some company over and I wanted to make a simple dessert that we could all enjoy. I decided to make a bread pudding with a loaf of challah bread I had in my pantry.
To give the dessert a nice little twist, I decided to add coffee and make it a caramel coffee dessert. So, I brewed a cup of my Caramel Drizzle flavored Folgers® K-Cup® Pods and added it to the milk and cream mixture to soak the bread.
Coffee and Caramel Bread Pudding Ingredients
- Challah Bread
- Heavy Cream and Whole Milk
- Folgers K-Cup Caramel Drizzle Flavored Coffee
- Granulated and Brown Sugar
- Ground Cinnamon
- Eggs
- Butter
- Caramel Sauce
How To Make Coffee and Caramel Bread Pudding
- Preheat oven to 350 degrees.
- In a large bowl, put the bread cubes. Combine heavy cream, milk and coffee, and pour over the bread. Let it sit until the bread sucks in all the mixture, about 10-15 minutes.
- In a separate bowl, combine granulated sugar, brown sugar, cinnamon and eggs.
- Coat the bottom of an 8 inch square baking pan with the melted butter making sure to cover the sides of the pan as well.
- Spoon the bread mixture into the pan. Pour the egg and sugar mixture over the bread.
- Place in the oven and bake until the bread pudding has set and edges are golden brown, about 35-40 minutes. Let cool on a wire rack. Drizzle caramel over the top.
- Cut the bread pudding into squares to serve. Top with vanilla ice cream, if desired.
Folgers is a comfort that fills each day with optimism and inspiring energy. At my house, it’s a ritual that awakens our senses with rich coffee aroma and consistently satisfying taste.
I really enjoy having a good cup of coffee in the mornings, which is why I always have some great coffee in hand. The Folgers Caramel Drizzle flavored coffee turned out to be perfect for this dessert as it enhanced the flavors of the bread pudding making it a family favorite.
What do you serve with Caramel Bread Pudding?
This coffee and caramel dessert is great as it is, but top it off with a few scoops of vanilla ice cream and you have THE PERFECT dessert in your hands. A drizzle of heavy cream or some warm custard also does the trick nicely.
Challah Bread Pudding Recipe
I love to use challah bread for bread pudding as it has a high egg content making it so rich in flavor. If you don’t have challah bread, you can use any other bread you have, brioche works really well too. It’s best to use day old bread that is drier so it soaks up lots of the liquid.
Can you make it ahead of time?
You can make the bread pudding the day before you want to bake and serve it, just keep it covered in the fridge. The cooked coffee and caramel bread pudding will keep well in the fridge for 2 to 3 days and can be eaten cold or reheated in the oven or microwave.
Recipe Notes and Tips
- Let the bread sit in the custard mixture for at least 10 minutes before baking it. This will allow the bread to soak everything up.
- If the top of the bread pudding is browning too quickly during cooking, cover the top with some foil.
For More Easy Dessert Recipes
Head out to your local ShopRite store to get all of the ingredients for this recipe and your Folgers K-Cup needs.
Caramel Coffee Bread Pudding
Author:Ingredients
- 1 loaf challah bread
- 1 ¼ cup heavy cream
- ¾ cup whole milk
- 6 oz. Folgers K-Cup Caramel Drizzle flavored coffee
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 large eggs
- 2 tablespoons melted butter
- Caramel sauce for topping
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, put the bread cubes. Combine heavy cream, milk and coffee, and pour over the bread. Let it sit until the bread sucks in all the mixture, about 10-15 minutes.
- In a separate bowl, combine granulated sugar, brown sugar, cinnamon and eggs.
- Coat the bottom of an 8 inch square baking pan with the melted butter making sure to cover the sides of the pan as well.
- Spoon the bread mixture into the pan. Pour the egg and sugar mixture over the bread.
- Place in the oven and bake until the bread pudding has set and edges are golden brown, about 35-40 minutes. Let cool on a wire rack. Drizzle caramel over the top.
- Cut the bread pudding into squares to serve. Top with vanilla ice cream, if desired.
Notes
- Let the bread sit in the custard mixture for at least 10 minutes before baking it. This will allow the bread to soak everything up.
- If the top of the bread pudding is browning too quickly during cooking, cover the top with some foil.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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LeCase COFFEE says
This Caramel Coffee Bread Pudding is decadent and delicious. Thank you for sharing the recipes. This is helpful.