Cappuccino Bread Pudding

cups brioche -- day old in 1" cubes 1/3 cup sliced almonds -- if desired FOR CARAMEL SAUCE: 1/2 cup sugar 1/4 cup water 3/4 cup heavy cream 2 tablespoons unsalted butter ACCOMPANIMENT: whipped cream cinnamon MAKE CUSTARD: In a small saucepan, combine expresso or coffee and 2 tablespoons sugar and boil until reduced to about 1/4 cup. Cool syrup. In a large bowl, whisk together whole eggs, egg yolk, remaining 1/2 cup sugar, half and half, and syrup. Preheat oven to 325°F.

Spread bread cubes in a 9" square baking dish and sprinkle with almonds (if using). Pour custard over bread, making sure all bread cubes are covered, and let stand for 30 minutes.

Put baking dish in a larger pan and add enough water to pan to reach halfway up the sides of the dish. Bake bread pudding in the middle of the oven for 55 minutes, or until golden brown and center is set.

MAKE CARAMEL SAUCE: In a small heavy saucepan, combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel. Remove pan from heat and add cream slowly (mixture will bubble up). Cook sauce over low heat, stirring, until smooth and caramel is dissolved. Add butter and stir until melted.

Serve bread pudding with warm caramel sauce and cinnamon whipped cream.

-Per Serving (excluding unknown items): 600 Calories; 41g Fat (61.0% calories from fat); 14g Protein; 46g Carbohydrate; 1g Dietary Fiber; 450mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat; 2 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0