Espresso Bread Pudding
Homemade bread pieces soaked in coffee custard and baked until crisp
Servings 8
Ingredients
- 3 cups bread flour
- 1 tsp active dry yeast
- 2 tsp salt
- 1/3 cup white sugar + 3 tbsp
- 1 cup cold coffee or water
- 2 tbsp whole milk
- 6 large eggs + 1 egg yolk
- 1 1/2 cups heavy cream
- 1 cup light cream
- 1/3 cup espresso powder
- 2 tbsp softened butter
- 1/3 cup mascarpone cheese
Instructions
- In a large bowl, mix together bread flour, yeast, 1 tsp salt, and 1 tablespoon of sugar.
- In a separate bowl or cup, whisk together the water or coffee, whole milk, and 1 egg, and pour into the flour mixture.
- Knead until a shaggy dough forms, about 2-3 minutes. Then, dump your dough onto a clean work surface and knead for 10-15 minutes until elastic and smooth.
- Transfer dough to a clean bowl that’s lightly greased with oil. Cover with plastic wrap and let proof on the counter for 1 hour. Then, transfer to fridge overnight.
- The next day, preheat oven to 450°F. Remove dough and knock the air out of it by gently pressing down. Place a pizza stone or baking sheet in your oven.
- Form your dough into two equal baguette shapes, about 14 inches in length, on two pieces of parchment paper and cover with a damp towel, letting rest for 15-20 minutes in a warm place before baking.
- When ready to bake, slide your bread onto the preheated pizza stone and throw a few ice cubes into the bottom of the oven for steam.
- Cook for 12-15 minutes, until deeply golden brown. Let cool slightly and slice into crostini-shapes.
- Transfer bread slices to a baking sheet and leave in a warm oven for 1-2 hours until stale. Alternatively, you can bake at 350°F for 10-15 minutes or leave bread uncovered overnight.
- To make custard, whip 5 eggs and 1 egg yolk with 1/3 cup white sugar, 1/3 cup brown sugar, and 1 tsp salt in a large bowl until light and fluffy.
- In a large microwave-safe pyrex or bowl, combine 1 cup heavy cream and 1 cup light cream and heat for 2 minutes, or until steamy. Add your espresso powder and stir. Cool to room temperature.
- Grease a 9 x 9 square baking dish with butter. Pour your cream mixture into your whipped eggs and sugar and bring together into a custard.
- Add your stale bread pieces and allow to soak for at least 30 minutes. Place your bread pieces into the buttered baking dish and pour any remaining custard on top.
- Cover and rest for at least 1-2 hours in the fridge, or overnight.
- When ready to bake, preheat oven to 375°F and cook for 35 minutes or until golden brown.
- Whip 1/2 cup heavy cream with 2 tbsp white sugar (and add vanilla or any flavoring you like). Add mascarpone (optional) for a more tiramisu-like taste.
- Serve warm bread pudding with a dollop of whipped cream.
Notes
- If you don’t have a bakings stone, you can use an upside down baking sheet covered in aluminum foil.
- Feel free to add Demerara sugar on top of your bread pudding before baking for extra sweetness and crunch.
- Feel free to use your favorite store-bought bread. I recommend sourdough, but anything will work! If you do, start the recipe at step 9.