Kona Coffee Caramel Bread Pudding

2016 KTA Kona Coffee Cultural Festival Recipe Contest Winner. Prepared by Margaret Kilkenny. Amateur – Sweet Division 3rd Place

1 cup butter
2 cup dark brown sugar (firmly packed)
4 tbsp. maple syrup
3 tbsp. 100% Kona coffee (finely ground, divided)
2 Granny Smith apples (peeled, finely chopped)
16 oz. sweetbread loaf (cut into ¾” cubes)
2 cup macadamias (coarsely chopped, divided)
6 eggs (beaten)
2 cup heavy whipping cream
1 tbsp. Grand Marnier liqueur (optional)
1 tsp. cinnamon
½ tsp. salt

Lightly grease a 9″ x 13″ glass baking dish, set aside.

Melt the butter in a small sauce pan. Stir in the brown sugar, maple syrup and 1 tbsp. coffee. Pour half of this mixture into the prepared baking dish.

Stir the apples into the remaining butter mixture. Set aside.

Place half of the bread cubes in an even layer over the butter mixture in the baking dish. Spread the apple-butter mixture over the bread. Sprinkle 1 cup macadamias over the apples. Layer the remaining bread cubes evenly on top. Set aside.

In a mixing bowl combine the eggs, cream, vanilla, 2 tbsp. coffee, liqueur (if using), cinnamon and salt. Whisk until well combined. Pour evenly over the top layer of bread cubes. Cover with plastic wrap and refrigerate overnight.

Bring to room temperature, uncover and bake at 325°F for 35 to 40 minutes or until golden and puffy. Sprinkle with remaining 1 cup macadamias and garnish with tropical fruit.

Recipe By:

Margaret Kilkenny, Kona Coffee Recipe Contest Winner: Amateur Sweet Division – 3rd Place

Prep + Cook Time:

9 hrs

Serving Size:

10 servings

As featured in…

Oct. 25, 2017 Coupon Book