Espresso Cinnamon Bread Pudding Recipe

1. Prep and soak bread

Butter a 9x9-inch (or similar) baking dish. Place the 1-inch bread cubes in a large mixing bowl.

2. Make espresso-custard

In a medium saucepan over low heat, combine whole milk and heavy cream and warm until steaming but not boiling (about 3–4 minutes). Remove from heat and whisk in the instant espresso powder until dissolved. In a separate bowl, whisk eggs with granulated sugar, brown sugar, ground cinnamon, vanilla extract, and sea salt until smooth. Slowly temper the warm milk/espresso into the egg mixture by adding a few tablespoons at a time while whisking to avoid scrambling.

3. Combine and rest

Pour the custard over the bread cubes, add the melted butter and the optional chocolate chips, and gently toss to coat all pieces. Press the bread down so pieces absorb liquid evenly. Let the mixture sit for 20–30 minutes at room temperature (or refrigerate up to 2 hours) so the bread soaks thoroughly.

4. Bake

Preheat oven to 350°F (175°C). Place a roasting pan on the middle rack and fill it with hot water to create a gentle water bath (optional for creamier texture). Put the baking dish with the soaked bread into the roasting pan or directly on the oven rack if not using a water bath. Bake for 35–40 minutes, or until the top is puffed and golden and a knife inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes.

5. Finish

Remove from oven and let the pudding rest for 10 minutes so it sets. The center will continue to firm as it cools slightly.

6. While the pudding bakes, make the caramel sauce. In a small heavy-bottomed saucepan over medium heat, add the granulated sugar in an even layer. Without stirring, let the sugar begin to melt around the edges; you can gently swirl the pan occasionally to encourage even melting. Once the sugar is mostly melted and amber in color (watch carefully to avoid burning), add the butter and whisk until combined.

7. Remove the pan from heat and slowly whisk in the warmed heavy cream (mixture will bubble vigorously). Stir in the instant espresso powder, ground cinnamon, and sea salt until fully incorporated. If the caramel seems too thick, return to low heat briefly while stirring. Taste and adjust salt or espresso as desired. Keep warm until serving.

8. Scoop warm bread pudding into bowls or onto plates. Top each serving with a scoop of vanilla bean ice cream.

9. Drizzle 1–2 tablespoons of the warm cinnamon espresso caramel sauce over each portion. Finish with a light pinch of flaky sea salt and a mint leaf if using.

10. Serve immediately so the ice cream melts slightly into the warm pudding.