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Vietnamese Coffee Bread Pudding

January 28, 2022 | By Jeremy Scheck | Leave a Comment

Vietnamese Coffee Bread Pudding

Ingredients

  • for the bread pudding!
  • 8 oz brioche, cut into cubes, stale or dried in the oven at 200° F
  • 8 oz sourdough, cut into cubes, stale or dried in the oven at 200° F
  • 4 whole eggs + 2 yolks
  • 1 cup heavy cream
  • 1 can sweetened condensed milk
  • 1/2 cup sugar
  • 1 cup whole milk
  • 4 shots espresso
  • for the shortcut-crème anglaise sauce!
  • Your favorite coffee ice cream (to taste)
  • Kahlua or Bailey's (optional and to taste)

Instructions

  1. Place the bread cubes in a 2.5 qt baking dish. Preheat the oven to 350° F.
  2. Mix the whole eggs, yolks, heavy cream, sweetened condensed milk, sugar, whole milk, and espresso. Pour the mixture over the bread. Let soak 15 mins before baking 45 mins - 1 hour. It is done when lightly golden brown and springs back when lightly pressed.
  3. It can be served warm after 10 mins of cooling, or chilled overnight in the fridge.
  4. To serve, melt a scoop or two of ice cream in the microwave and add a bit of Kahlua or Bailey's to taste (if desired). Drizzle the sauce over and enjoy!
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