Cappuccino Brulee Souffle


Cappuccino Bread Pudding
  • 2 tablespoons softened butter
  • 1 cup sugar
  • 4 large eggs
  • 2 cups whole milk
  • ¼ cup coffee liqueur
  • 1 tablespoon instant espresso powder
  • 6 large stale croissants
  • Sauce:
  • 1 cup sugar
  • ½ cup butter
  • 1 egg, beaten
  • ¼ cup coffee liqueur
  1. Preheat oven to 350°F.
  2. Butter a Milkhouse Creamery 48 ounce crock. Mix together the sugar, eggs, milk, liqueur and espresso in a bowl. Slice the croissants horizontally and cut into large cubes. Place ⅓ of croissants cubes in bottom of crock. Pour ⅓ of the milk mixture over the top. Add another ⅓ of the croissants cubes and top with another ⅓ of the milk mixture. Repeat with remaining croissants and milk. Let set for 10 minutes. Place crock in a baking pan and pour boiling water carefully around crock to a depth of at least 1”. Bake in preheated oven for 45 minutes or until custard is set.
  3. For the sauce: Combine the sugar, butter, egg and liqueur in a small saucepan over medium heat. Stir until sugar is melted. Serve sauce warm over bread pudding.