Scrumptious cinnamon-spiced bread pudding loaded with raisins, coconut and pecans, served with warm caramel sauce.

Caramel-Pecan Bread Pudding

Pudding:

8 cups Italian bread, torn into pieces

1 cup chopped raisins

1 cup sweetened flaked coconut

1 cup chopped pecans

1 teaspoon ground cinnamon

3/4 cup granulated sugar

2 cups half-and-half

1 cup heavy whipping cream

1/2 cup cold coffee

1/2 cup melted butter

4 large eggs, beaten

 

Sauce:

3/4 cup brown sugar, packed

1/4 cup butter

1 tablespoon light corn syrup

1/4 cup half-and-half

2 tablespoons cold coffee

1. Preheat oven to 325°F (160°C).
2. 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.
3. For 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.

Makes 12 servings.

Recipe provided courtesy of Iowa Egg Council.