½loafdinner rolls or brioche bread~ 1lb, cut or tear into bite sizes OR
½baguettecut or tear into bite sizes
To grease baking pan
1.5tspinstant coffee powder
Grease a baking pan with melted butter. Don't use bottle spray oil as it does not contain much flavors.
In a mixing bowl, whisk together, eggs, egg yolks, sugar, cinnamon powder until the mixture become smoothly.
Add heavy cream and mix well.
Then add pieces of brioche & raisin, let the mixture sit to soak in the flavor for 2 hours in the mixing bowl. Stir occasionally.
For coffee sauce
While waiting for the bread to soak in egg mixture. In a sauce pan, combine all coffee sauce ingredients. Cook on medium heat.
Stir constantly to dissolve the sugar completely. Bring just to a boil then turn off the heat.
Store the sauce in a well covered container and refrigerate it for up to a week.
For bread pudding
Pre heat oven to 350F.
Carefully pour the bread mixture into butter greased baking pan. Try to rearrange raisin underneath the bread. Don't leave them on top because they might get burnt during the baking process.
Bake until the pudding is set in center about 30-40 minutes.
Let the bread pudding cool at room temperature for 10-15 minutes before unmolding and slicing.
To serve, cut the pudding into slices and top with coffee sauce. Garnished with mint leaves if desired.
Chocolate bread pudding: omit the raisins, add same amount of chocolate chips into the egg mixture.
Banana bread pudding: omit the raisins, add 1-2 over ripe bananas (cut into slices) into the egg mixture.
Chocolate fudge sauce: omit the instant coffee powder and replace with the same amount of chocolate chips. Combine heavy cream, sugar, water in a sauce pan. Bring to just a boil. Then pour the cream mixture over the chocolate chips and stir until it completely melted.