Ingredients

The following ingredients have 8 Servings
  • 3 large eggs
  • 2 cups milk
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/4 cup butter (melted)
  • 1 cup strong-brewed coffee
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 cups 1/2-in bread cubes (preferably dry and stale)
  • 1/2 cup semisweet mini chocolate chips
  • CARAMEL RUM SAUCE:
  • 1/3 cup butter
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/4 cup agave nectar
  • 1 tablespoon dark rum
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup half-and-half cream

Instruction

  • Preheat oven to 325F. Lightly grease a 9x13 baking pan and set aside.
  • In a large bowl, whisk eggs, milk, sugar, butter, coffee, vanilla, cinnamon, and salt until smooth. Add bread cubes to bowl and gently stir until bread is moistened.
  • Pour bread mixture into prepared pan and sprinkle chocolate chips over top. Bake bread pudding at 325F 50-55 minutes or until lightly browned (middle may still be a little jiggly---this is ok) Cool bread pudding slightly on a wire cooling rack.
  • Make the caramel sauce: Melt butter in a small saucepan over medium heat. Once melted, whisk in sugar, agave, and rum until smooth. Bring sauce to a boil over medium-heat until dark in color and slightly thickened. Remove from heat and whisk in salt, baking soda, and cream until smooth and pourable.
  • Serve bread pudding warm with warm caramel rum sauce. Enjoy!