Dessert • Recipe Club
Rum Buns Coffee Bread Pudding
Brioche + coffee custard + (optional but emotionally required) coffee caramel sauce.
This started as “we have day-old brioche and I refuse to waste it.” Then Rum Buns Coffee got involved and suddenly it wasn’t leftovers. It was a plan.
Sweet brioche soaks up a coffee custard, gets cozy in the oven, and comes out with that soft-in-the-middle, golden-on-top situation we all deserve. Toss in golden raisins and toffee bits if you want. (If you don’t, it’s still a very good life choice.)
Why You’ll Love It
- Uses day-old bread like the responsible adult you are (sometimes).
- Make-ahead friendly: soak now, bake later, feel smug.
- Optional sauce that turns “nice” into “keep them all for yourself.”
The Java Momma Twist
We use Rum Buns Coffee in the custard because life is too short for boring bread pudding. The warm rum notes bake right in and make it taste like you meant to do this on purpose. If you don’t have it, use any brewed coffee — but Rum Buns is the helper here.
Serves
6–8
Soak Time
2–4 hours
Ingredients
For the Pudding
- 6–8 pieces day-old brioche bread, cut into 1-inch cubes
- 4 eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 oz brewed Rum Buns Coffee, cooled
- 1/3 cup granulated sugar
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 tsp Korintje cinnamon
- Pinch of salt
- 1/2 cup golden raisins (optional)
- 1/2 cup toffee bits (optional)
For the Sauce
- 4 Tbsp butter (1/2 stick)
- 1/2 cup brown sugar
- 2 oz heavy cream
- 1 oz brewed Rum Buns Coffee, cooled
Method
- Dry the bread: Cut brioche into 1-inch cubes and let sit out uncovered for a few hours.
- Build the pan: Grease an 8x8-inch baking dish. Add bread cubes and sprinkle raisins/toffee bits evenly over top (if using).
- Make the custard: Whisk eggs, milk, cream, coffee, granulated sugar, brown sugar, vanilla, cinnamon, and salt until combined.
- Soak: Pour custard evenly over bread. Press gently so everything gets a drink. Cover tightly and refrigerate 2–4 hours.
- Bake: Let dish sit at room temp 10–15 minutes while the oven heats to 350°F. Bake uncovered 50–55 minutes, until center is set. If the top browns too quickly, loosely tent with foil.
- Sauce time: In a saucepan over medium heat, melt butter. Whisk in brown sugar until smooth. Mix heavy cream + coffee together, then slowly pour into the pan while whisking.
- Thicken: Bring to a low boil, then reduce heat and simmer 2–3 minutes. Remove from heat and let cool a bit so it thickens.
- Serve: Cool pudding 5–10 minutes (it will deflate slightly — normal). Spoon sauce over the top and serve warm.
Tips & Swaps
- No brioche? Challah works great. Regular sandwich bread works in a pinch. We are not policing bread.
- Dairy-free? Use full-fat coconut milk and a dairy-free butter. The vibe stays intact.
- Lower sugar? Reduce granulated sugar to 1/4 cup and skip the sauce (or just drizzle lightly).
- Raisins: Optional. If you’re a “raisins are suspicious” person, leave them out and add extra toffee bits.
