Cappuccino Bread Puddings
Photography by Becky Nunes.
These puddings can be made with another liquor such as Grand Marnier or dark rum, or without alcohol if need be – just substitute orange juice.
Serves: 4
INGREDIENTS
½ cup strong espresso coffee
2 tablespoons sugar
3 tablespoons whiskey
3 eggs
3 egg yolks
¼ cup sugar
1½ cups cream
4 cups day old croissants or brioche, cubed
METHOD
Combine the hot espresso and 2 tablespoons of sugar and stir to dissolve the sugar. Add the whiskey and set aside to cool.
Combine the eggs, yolks and the ¼ cup of sugar in a bowl and stir in the cream. Add the cooled espresso mixture and combine well.
Preheat the oven to 170°C.
Divide the brioche between 4 x 325 ml baking dishes. Pour over the cream, ensuring all the bread is well soaked. Keep adding the cream until it has all been absorbed. Place the puddings in a roasting dish and add enough boiling water to come halfway up the sides of the dishes. Bake for about 25 minutes or until puffed and golden. Allow the puddings to sit for 10 minutes before serving.
To serve: Place the puddings on a small plate. Dust with icing sugar and serve with mascarpone or softly whipped cream.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!