Receta Cappuccino Bread Pudding
by Global Cookbook

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Ingredientes

(I have NOT made this but would like to. I thought of Larry when I saw it so I had to include it here. I bet this will be delicious!)
4 ounce brewed espresso or possibly strong coffee
4 lrg egg yolks
1/3 lb (1 inch cubes) day old brioche (bread)
6 lrg Large eggs
24 ounce half and half

Method:In a small saucepan, combine espresso or possibly coffee and 2 Tbsp. of sugar. Boil till reduced to about 1/4 c.. Cold syrup. In a large bowl, whisk together whole Large eggs, egg yolks and remaining 1/2 c. sugar, half and half and syrup. Spread bread cubes in a 9 inch square baking dish and sprinkle with almonds if using. Pour custard over bread, making sure all bread cubes are covered. Let stand for 30 min. Put baking dish in a larger pan and add in sufficient water to pan to reach halfway up sides of baking dish. Bake in middle of oven at 325F for 55 min or possibly till golden. Serve with hot caramel sauce.
For Caramel Sauce:In a small, heavy saucepan combine sugar and water and bring to a boil, stirring till sugar is dissolved. Boil syrup, without stirring but swilling pan occasionally, till deep golden brown caramel. Remove from heat and add in cream slowly (mix will bubble up). Cook sauce over low heat, stirring till smooth and caramel is dissolved. Add in butter and stir till melted.