Bread pudding is the ultimate comfort dessert with sweet notes of childhood memories. By adding a bit of coffee, we’ve created a more grown-up version, one you’ll love both for its new taste and because it’s still a great way to make delicious use of your leftover bread.
- Preheat oven to 350° F and lightly butter a round funnel baking pan.
- Place cream, milk, ground coffee and lemon peel in a medium saucepan. Heat over over medium-high until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
- Line a fine-holed sieve with cheesecloth. Set over a medium-size bowl. Very slowly, pour cream mixture through sieve. Don’t worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan. Discard grounds and peel.
- Place bread slices on a baking sheet in a single layer. Toast in preheated oven, turning them over occasionally until lightly golden, 6 to 9 minutes. Remove from oven, but leave oven on. Place bread in a spiral in prepared pan.
- In a large bowl, whisk eggs with maple syrup, vanilla, cinnamon and salt. Gradually whisk in cream mixture, and then add butter. Pour over bread. Sprinkle with chocolate chips and press into mixture to make sure bread is well covered. Cover with a lightly buttered piece of foil.
- Set pan in a larger baking dish. Fill larger dish with very hot water to halfway up the sides of bread pudding pan. Bake until pudding sets, 40 to 45 minutes.
- Cut into squares, drizzle with maple syrup and top with a curl of lemon peel. Serve warm.