Cappuccino Bread Pudding

Ingredient

• 4 ounces brewed espresso or strong coffee
• 4 large egg yolks
• 1/3 pound (1 inch cubes) day old brioche (bread)
• 6 large eggs
• 24 ounces half and half
• 2 ounces sliced almonds (optional)

Caramel Sauce

• 3 3/4 ounces sugar
• 2 ounces water
• 6 ounces heavy cream
• 2 tablespoons unsalted butter
  

Method 

In a small saucepan, combine espresso or coffee and 2 tablespoons of sugar. Boil until reduced to about 1/4 cup. Cool syrup. In a large bowl, whisk together whole eggs, egg yolks and remaining 1/2 cup 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 minutes. Put baking dish in a larger pan and add enough water to pan to reach halfway up sides of baking dish. Bake in middle of oven at 325°F for 55 minutes or until golden brown. Serve with warm caramel sauce.

Caramel Sauce

In a small, heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, without stirring but swilling pan occasionally, until deep golden caramel. Remove from heat and add cream slowly (mixture will bubble up). Cook sauce over low heat, stirring until smooth and caramel is dissolved. Add butter and stir until melted.