Espresso Bread Pudding

Espresso Bread Pudding


beaten 3 eggs,

300 grams of white sugar

Light brown sugar, 25 grams

1 g of cinnamon, ground

55 g of melted butter

7.10 ml of whole milk

10 cubes of substantial farmhouse-style bread that has been toasted

145 grams raisins

Light brown sugar, 110 g

All-purpose flour, 8 grams

1 pinch of cinnamon powder

1 egg

30 g of melted butter

Whole milk in 295 ml

1 dash of salt

20 ml of vanilla extract


Set oven to 375 degrees Fahrenheit (190 degrees C). In a 2-quart baking dish, grease it.
3 eggs, 1/4 cup butter, 2 tablespoons light brown sugar, 1/2 teaspoon cinnamon, 3 cups whole milk, and bread cubes are whisked together in a mixing dish. Then, carefully fold in the raisins and bread cubes. Spoon the mixture into the baking dish as thinly as possible.
Bake for 50 to 55 minutes in a preheated oven, until golden and firm in the center. After 30 minutes, cover the dish with foil to prevent overbrowning. Before serving, let the pudding sit for ten minutes.

To make the vanilla sauce, combine the flour, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk, salt, 1/2 cup of light brown sugar, and a sprinkle of cinnamon in a heavy pot and whisk until smooth. Cook for 10 to 12 minutes, stirring often, over medium heat, until the sauce has thickened and coats the back of a spoon. Add the vanilla essence and stir. Serve the sauce in a dish or over the heated bread pudding.