Espresso Bread Pudding

Before I get into this really delicious and rich bread pudding I need your help!

I entered my Beef Stew recipe into Tyler Florences' Ultimate Food & Wine Experience Sweepstakes!!! I just got an email saying i've qualified!!!! I am beyond excited!!!! So I am 1 of 27 in the Cabernet Sauvignon category and voting is now open!!! I'd HUGELY appreciate your vote (you can vote once daily) and if you could share the link that would be beyond amazing!!! Simply search for "Angela" and my Beef Stew will be there, then just click vote! 

http://www.tylerflorencewines.com/Ultimate-Wine-and-Food-Sweepstakes/Entry-Page

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Funny thing, we've had a Nespresso maker for like 5 years and just last week did I have the hubby show me how to use it. So that may explain two dessert posts in a row with espresso in there. I generally like using croissants for dessert bread puddings, I just like the lightness and texture. I've been making a simple one for years, thanks to my hubbys uncles recipe and thought hmmm, Espresso Bread Pudding would be pretty darn awesome! 

You will need to cook this in a water bath to ensure the bread pudding stays moist and the custard sets properly. You'll need a 9x9 baking dish and a large roasting pan. I'll explain how to set it up in a minute. 

This is best served warm with a scoop of ice cream overtop. 

SO GOOD!!! You can make this a day ahead so why not give it a try for Christmas of New Years? 

Espresso Bread Pudding

serves 8

24 oz day old croissants  (12 store prepared croissants)

3 shots espresso

1 Tbsp vanilla

1 1/4 cup milk

1 1/4 cup light cream

3/4 cup sweetened condensed milk

4 eggs

1/2 cup sugar

cinnamon to sprinkle overtop

Oven at 350 degrees. 

Cut the day old croissants into medium-large pieces. 

   

In a large bowl add the milk, cream, condensed milk, eggs, sugar, vanilla and slightly cooled espresso. Whisk until well combined. 

   

Add the croissant into the custard mixture. Let it sit for a few minutes, tossing once or twice. 

Using a slotted spoon add the croissant to a buttered 9x9 pan. Pour the remaining custard over top. Sprinkle the top with cinnamon. Cover with foil. 

Place the 9x9 pan into a roasting pan and pour in enough water to go just under 1/2 way up the baking dish. 

Bake covered for 35 minutes. Uncover and bake another 25 minutes or until the custard is set and the top is lightly golden. 

HAPPY EATS!!!
*this is my original recipe*