Vietnamese Coffee Bread Pudding
Creamy caffeinated Vietnamese Coffee Bread Pudding Recipe. This 6-ingredient holiday dessert is luxurious with a crusty outside and custard-like interior.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 1 loaf brioche bread, cut into 1-inch cubes
- 1 1/4 cups espresso or intense slow-drip coffee, cooled
- 1 1/4 cups half & half
- 14 ounces sweetened condensed milk
- 4 large eggs
- 1/4 teaspoon salt
- cooking spray
Preheat the oven to 350 degrees F. Spray a 9x13 inch dish with nonstick cooking spray. (Or grease the pan with butter.)
Cut the brioche into 1-inch cubes. Place the cubes in the baking dish.
Whisk the espresso, half & half, sweetened condensed milk, eggs, and salt together until very smooth. If you can still see egg clumps, keep whisking.
Pour the coffee mixture over the bread cubes. Use your hands to gently flip the bread cubes so they all absorb an even amount of liquid. Spread the bread out evenly in the pan.
Bake for 60+ minutes, until the center is cooked through, but still moist. Check with a small knife to be sure. Cool for 5-10 minutes, before cutting and serving.
If the top starts getting dark, place a piece of foil loosely over the top and keep baking.
Serve with: ice cream or as-is.
Serving: 1piece | Calories: 284kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 131mg | Sodium: 254mg | Potassium: 182mg | Sugar: 18g | Vitamin A: 510IU | Vitamin C: 1.1mg | Calcium: 146mg | Iron: 0.6mg