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Caramel-Pecan Bread Pudding

Caramel-Pecan Bread Pudding

Caramel-Pecan Bread Pudding

Italian bread, pieces
8 cups
raisins, chopped
1 cups
coconut, flaked
1 cups
pecans, chopped
1 cups
1 teaspoons
3/4 cups
half & half
2 cups
heavy whipping cream
1 cups
cold coffee
1/2 cups
butter, melted
1/2 cups
brown sugar
3/4 cups
1/4 cups
light corn syrup
1 tablespoons
half & half
1/4 cups
cold coffee
2 tablespoons



8 cups Italian bread, torn into pieces
1 cup chopped raisins
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon cinnamon
¾ cup sugar
2 cups half and half
1 cup heavy whipping cream
½ cup cold coffee
½ cup melted butter
4 eggs, beaten


¾ cup brown sugar
¼ cup butter
1 tablespoon light corn syrup
¼ cup half and half
2 tablespoons cold coffee

Preheat oven to 325°F.

Grease a 9 x 13 inch baking pan. Place torn bread in bowl. Add raisins, coconut, nuts, and cinnamon. Toss; add to prepared pan. Whisk together sugar, half and half, whipping cream, coffee, butter and eggs. Pour over bread mixture. Let stand about 15 minutes or until liquid is absorbed. Bake for 1 hour. Remove from oven and allow to stand for 10 minutes before serving. Spoon into dishes and serve with caramel sauce.

Sauce: In a saucepan, combine brown sugar, butter, and syrup. Cook over low heat until mixture boils, stirring constantly. Stir in half and half and cold coffee. Remove from heat. Serve warm.


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