Directions
- Preheat oven to 350 degrees F. Lightly grease a 9-inch baking pan.
- Place bread cubes in a very large mixing bowl.
- Heat up half of the milk.
Dissolve Jamaican Mountain Peak Instant Coffee in the milk and allow mixture to cool slightly.
- In a medium bowl, whisk together the rest of the milk, the coffe-infused milk, eggs, sugar, vanilla, cinnamon and salt until ingredients are very well combined.
- Pour the coffee mixture over the op of the bread cubes.
Use the back of the spatula to gently press the bread down into the custards, making sure that each piece of bread completely soaks up the milk mixture.
- Allow bread to stand for 10-15 minutes
- Pour bread cube mixture into the greased baking dish and spread gently into an even layer.
- In a small bowl, stir together 1 tbsp sugar and 1/4 tsp ground cinnamon. Sprinkle over the top of the the bread pudding.
- Bake for 35-40 minutes, until the pudding is set and a sharp knife inserted into the center of the pudding comes out clean.
- Serve warm and enjoy!
Transform leftover bread into a rich and indulgent dessert with this Jamaica Mountain Peak Coffee Bread Pudding recipe. Infused with the bold, aromatic flavor of Jamaica Mountain Peak Coffee and blended with warm spices and a creamy custard, this comforting pudding is baked until golden and perfectly set. Ideal for dessert, brunch, or an afternoon treat, it’s a delicious twist on a classic favorite that coffee lovers are sure to enjoy.
