This is one of the smoothest, most satisfying bread pudding I have ever made.
When assembled the night before, this creamy sweet pudding has a crunchy, nutty top.
There is a natural affinity for walnuts, cinnamon, brown sugar and apple. This recipe has it all.
Espresso syrup is a wonderful sauce for many desserts that the presence of apple flavors enhances.
For the pudding
Preheat oven to 350 degrees
12 ounce can evaporated milk
3 lg. eggs
1-2 Tablespoons vanilla extract
1/4 teaspoon salt
1 cup brown sugar, lightly packed
8-10 slices day old assorted bread, rolls or buns, torn into tablespoon sized pieces
2 Tablespoons ground cinnamon
1-1/2 to 2 cups walnuts
2 ounces chilled butter, sliced thinly. Set aside.
2-3 Tablespoons Apple Espresso syrup. Set aside
Whisk eggs, milk, salt sugar and vanilla well, pouring into a greased 2 quart oven proof bowl.
Add cut or torn bread, stirring to completely coat every piece of bread.
Sprinkle 2-3 Tablespoons cinnamon evenly over top.
Sprinkle 1-2 cups walnuts over top.
Chopped dried fruits are another option for the interior of the pudding (raisins, craisins, cherries, apricots, etc.)
Set aside or bake immediately at 350 degrees for about 50 minutes or until the bread starts to sound hollow and springs back when tapped. Or when a toothpick inserted comes out clean.
Portion into suitable serving dishes and drizzle 2-3 Tablespoons espresso syrup over each serving.
NOTE: A wide variety of flavored syrups can be found at any restaurant supply store, where they will accept anyone willing to buy. Most have no membership requirements and offer very competitive prices when c0mpared to retail grocery stores.