Caramel Coffee Bread Pudding with Walnuts
A caramel-lined coffee bread pudding with walnuts and almonds, baked in a water bath and served with vanilla butter sauce. Serves 8 and is made a day ahead.
This bread pudding turns soft rolls into a dense, sliceable dessert with coffee, nuts, and a glossy caramel top. It is firm enough to slice and rich enough that small slices are plenty.
Tips for Success
- Squeeze the soaked bread well so the pudding sets.
- Work fast with the caramel, because it hardens as it cools.
- Use a pan that holds the pudding about three-quarters full.
- Chill it overnight for clean slices.
Make-Ahead and Storage
The pudding is best made the day before. Covered, it keeps 4 days in the fridge. Serve cold with the sauce, or warm a slice for 20 seconds in the microwave.
Variations
- Swap the walnuts for pecans.
- Replace some of the coffee with milk for a milder flavor.
- Stir in 1/3 cup dark raisins soaked in rum.
Caramel Coffee Bread Pudding with Walnuts
Ingredients
Instructions
- Heat the oven to 340°F. Boil a kettle of water for the water bath, and have a roasting pan ready that fits a 1 1/2-quart mold.
- Make the caramel. Stir the sugar and water in a small saucepan over medium-high heat just until dissolved, then stop stirring. Cook 5 to 7 minutes, until it turns deep amber.
- Pour the caramel into a 1 1/2-quart ovenproof mold or 8 x 4-inch loaf pan right away. Tilt to coat the bottom and part of the sides, then set aside. It will harden quickly.
- Tear the bread into a bowl, pour the coffee and milk over it, and let it soak 10 minutes.
- Beat the butter and sugar until creamy and pale, about 2 minutes. Add the yolks one at a time, beating after each.
- Squeeze the soaked bread with your hands to remove extra liquid, then crumble it into the butter mixture. Add the nuts and mix until even.
- Spoon into the caramelized mold, level the top, and cover with foil.
- Place the mold in the roasting pan and pour hot water halfway up its sides. Bake about 1 hour, until a knife in the center comes out clean.
- Turn off the oven, open the door, and leave the pudding inside until it reaches room temperature. Chill overnight.
- To unmold, run a knife around the edge, set the mold in hot water for 30 seconds, and invert onto a serving plate.
- For the sauce, beat the butter until very pale, then beat in the powdered sugar a bit at a time, followed by the vanilla.
- Whip the cream with powdered sugar to soft peaks. Serve slices with the butter sauce or cold cream.
Frequently Asked Questions
Why bake a pudding in a water bath?
The hot water keeps the oven heat gentle and even, so the custard stays smooth instead of cracking or turning rubbery.
Can I use decaf coffee?
Yes. Decaf works well, or swap in more milk for a milder pudding.
How do I make caramel without burning it?
Keep an eye on it and pull it from the heat as soon as it turns deep amber. It darkens quickly in the final seconds.
