Prep - Cook - Additional - Ready In -
Servings 8 servings Calories 667

This is a knockout variation on a popular dessert!

Recipe Ingredients

  • 8 ounces cubed day old French bread
  • 4 tablespoons butter, melted
  • ½ cup chopped pecans
  • 3 eggs
  • ¾ cup white sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 pinch salt
  • 3 cups milk
  • 1 cup coffee flavored liqueur
  • 1 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • ½ cup butter
  • 2 tablespoons light corn syrup

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.
  2. 2 In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
  3. 3 To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
  4. 4 Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.
  5. 5 Bake for 45 to 50 minutes, or until golden. Serve warm.

Nutrition Facts

  • Calories 667
  • Carbohydrate 83.4 g
  • Cholesterol 122.8 mg
  • Fat 26.5 g
  • Fiber 1.5 g
  • Protein 9.6 g
  • Saturated Fat 13.3 g
  • Sodium 384.7 mg
  • Sugar 64.4 g

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  1. I used about 12 ounces of bread but wish I would have done 16. It was definitely custardy. The caramel sauce was fabulous. I added pecans and cherries in the middles and then some more pecans on top of the cinnamon/sugar layer and beneath the caramel layer.
  2. This bread pudding is incredible. As far as I'm concerned, bread pudding ALWAYS needs some sort of alcohol in it. Usually though, the bread pudding I get is pretty plain and needs a rum or whiskey sauce to kick it up, but this bread pudding had the flavor of the coffee liqueur all throughout the - Read more ...
  3. I adapted this recipe to make in a slow cooker - much less time consuming for me on Christmas day. I reduced the amount of Kahlua as suggested by others (and doubled the amount of bread). However maybe because I made it in the slow cooker it really wasn't very strong at all and I - Read more ...
  4. This was the best recipe for bread pudding! I've made it a few times and added extra goodies. I used 16 oz of french bread instead of 8. I found 8 to be a bit too soggy. I used twice as many pecans and added some rasins. I think I may cut back a bit - Read more ...
  5. This recipe is great!! I double the bread though. Also when I was out of coffee liquor I substituted rum (dark rum works best) but only about 1/2-3/4 of a cup b/c otherwise it is too strong. Make up the rest of the liquid with more milk. Everytime I go to a pot luck I - Read more ...
  6. A very good Bread Pudding indeed. It's not like mother used to make but I am afraid she took that recipe to the grave with her many years ago. I did make a couple changes to the recipe. I eliminated the Coffee Liqueur and substituded fresh honey for the Corn Syrup.
  7. One cup of Kahlua is way too much--the dessert exudes alcohol fumes when served....I don't know if that's in error or if others expect that in their food.
  8. I'm confused as to how this is getting a five star rating from anyone. Great idea but it's waaaay to soggy. If your going to make this take the advice from the person that used a 16 oz loaf of bread AND use much less Kaluha. It was way too strong using a cup. Soggy - Read more ...
  9. I loved it! I hate coffee flavor of any sort but we used Mocha Caramel liqueur and it was great. Definitely use 16 oz. of bread otherwise it would be way too soggy. But be sure to use a bigger pan... it expands as it cooks. I'd also leave out the cinnamon sugar layer; it's - Read more ...