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Coffeecake Bread Pudding


1 tablespoon butter
2/3 cup raisins
1/3 cup coffee liqueur
1 day old coffeecake (15 – 16 oz.), cut into 1 inch cubes
2 cups milk
8 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Preheat oven to 250 degrees.  Butter ovenproof 2 quart baking dish with butter.

Combine raisins and coffee liqueur in small saucepan, simmer for 10 minutes until raisins are plump and most of liquid is absorbed.  Place evenly in bottom of baking dish, evenly spread cubed coffeecake over raisins.

In large bowl, whisk together milk, eggs, sugar, extract, cinnamon and nutmeg until well blended.  Pour mixture over coffeecake, pressing down coffeecake so that all the coffeecake has been soaked in the milk/egg mixture.

Cover baking dish and place in a larger ovenproof container.  Place in oven and pour hot water in larger baking dish, so that the water comes half way up the sides of the bread pudding.  Bake for 2 hours.  Uncover and bake for 1 more hour.  Remove from oven and allow to cool.  Serve warm or cold.

 
 
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