Recipe Sweet Bread Pudding With Assorted Nuts And Coffee Flavor

This pudding can be served warm or cold.
If served warm it comes with butter sauce and if it is cold it is served with sweetened whipped cream.

Servings: 6 to 8

Crumb from 6 buns

  • 1 cup of very strong coffee
  • 1 cup of milk
  • 3.5 oz of churned butter
  • 4 yolks
  • ½ cup of sugar (3.5 oz)
  • 1/2 cup of ground nuts (2 oz)
  • 1/2 cup of ground almonds (2 oz)


  • ½ cup of sugar (3.5 oz)
  • 2 tbsp. of water

Butter sauce to serve warm

  • 2.5 oz of butter
  • 1 tbsp of icing sugar
  • 2 tbsp. of vanilla essence

Cream sauce to serve cold

  • 1/2 cup of cream
  • 2 tbsp of icing sugar

CARAMEL Place the sugar and then the water in a saucepan and take over flame.
Leave over strong flame until the edges darken.
Remove from flame, take the saucepan carefully and turn it so the caramel mixes evenly. Pour and cover the entire pudding mold with it. Reserve.

Pudding. Mix the concentrated coffee with the milk and add the crumbs.
Churn the butter by hand along with the sugar and whip until forming a cream.
Add the yolks one by one mixing well after each of them.
Lastly add the squeezed bread crumb, chopped nuts and almonds.

Pour the preparation in the caramel pudding mold.
Cook them over bain Marie (with the hot water) and in a soft oven at 340° F for an hour.
Prick with a knife and if it comes out moist but with nothing attached, it’s done. Once done, cool until it takes room temperature.
Demold onto a dish.

Butter sauce. First churn the butter until it is creamy.
Add the sugar gradually, always whipping.
Add the vanilla. Place in a dish so everyone can pour to taste.

Cream. Whip the cream with the mixer until it thickens.
Add the sugar, continue whipping until thickens completely.
Place in a dish over ice so everyone can pour to taste.