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Cappuccino Bread Pudding with Caramel Sauce

Espresso and almonds flavor this bread pudding; it's particularly special when served with this delicious caramel sauce.


Ingredients


1 cup strong brewed coffee, preferably espresso

2 large eggs

1/3 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1 1/2 cups evaporated fat-free milk, (one 12-ounce can)

4 cups cubed firm white bread, crusts removed (about 8 slices)

1/4 cup sliced almonds, (1 ounce)

Confectioners' sugar for dusting

Sauce

1 cup granulated sugar

1 teaspoon lemon juice

1/2 cup water

1 tablespoon butter

3/4 cup evaporated fat-free milk

1/2 teaspoon vanilla extract
 
Preparation


1.Coat a 1 1/2- to 2-quart shallow baking dish with cooking spray.

2.Simmer coffee in a saucepan over low heat until it is reduced to 1/2 cup, 7 to 8 minutes; let cool to lukewarm.

3.Whisk together eggs, brown sugar and cinnamon in a mixing bowl until smooth. Whisk in 1 1/2 cups evaporated milk, then add the lukewarm coffee.

4.Arrange bread cubes in an even layer in the prepared baking dish. Pour the milk mixture evenly over the bread. Let soak for 30 minutes. Meanwhile, preheat oven to 325°F.

5.Sprinkle almonds over the top of the pudding and bake for 25 minutes. Increase oven temperature to 425° and bake until the top is browned and the nuts are toasted, 5 to 8 minutes longer. Let stand for 10 minutes before serving with sauce.

6.To make the sauce: Combine granulated sugar, lemon juice and water in a small heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, until the syrup turns deep amber, 10 to 15 minutes. Remove the caramel from the heat and let cool for 2 minutes. Whisk in butter until it is incorporated, then gradually whisk in 3/4 cup evaporated milk. Return to low heat and stir until the caramel has dissolved completely. Whisk in vanilla. Let cool slightly before serving.

7.Dust the top of the pudding with confectioners’ sugar and serve with the caramel sauce.

Nutrition

Per serving: 378 calories; 7 g fat (2 g sat, 2 g mono); 79 mg cholesterol; 69 g carbohydrates; 12 g protein; 1 g fiber; 298 mg sodium; 446 mg potassium.



Nutrition Bonus: Calcium (34% daily value), Magnesium (20% dv), Selenium (17% dv).



4 1/2 Carbohydrate Serving



Exchanges: 4 1/2 carbohydrate, 1 fat

Swedish Almond Cake

Ingredients


Almond Cake

1 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 16-ounce can pears in light syrup, drained

1 cups sugar, divided

2 tablespoons butter, melted

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup buttermilk, divided

Caramel-almond Topping

3/4 cup sugar

1/4 cup water

1/3 cup buttermilk

1/2 cup sliced almonds

1 teaspoon almond extract
 
Preparation


1.To make cake: Preheat oven to 350°F. Coat a 9-inch round cake pan with nonstick cooking spray.

2.Sift together flour, baking powder, baking soda and salt into a bowl.

3.Puree pears in a food processor or blender until smooth. Measure out 1/2 cup of the puree; keep the remainder for another use. Combine 1/2 cup sugar, butter, oil, vanilla, 1/2 teaspoon almond extract and the 1/2 cup pear puree in a mixing bowl. Whisk until well combined.

4.Beat egg whites in a clean mixing bowl with an electric mixer on low speed until frothy. Add cream of tartar and beat on medium-high speed until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat until firm peaks form.

5.Add 1/4 cup buttermilk to the wet ingredients and beat with the mixer on low speed. Add half of the dry ingredients and beat on low speed until just combined. Repeat with the remaining buttermilk and flour. (Be careful not to overmix, or the cake will be tough.) Fold in the reserved meringue with a rubber spatula. Pour the batter into the prepared cake pan. Bake until a skewer inserted in the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan on a wire rack for 10 minutes.

6.To make caramel-almond topping: Combine 3/4 cup sugar with water in a small saucepan. Bring to a simmer over low heat, stirring to dissolve the sugar. Increase the heat to medium and cook, without stirring, until the syrup turns a deep caramel, 4 to 7 minutes. Remove the pan from the heat and slowly add 1/3 cup buttermilk. (The caramel will harden.) Return the caramel to low heat and simmer, stirring constantly, until the caramel dissolves. Stir in almonds and 1 teaspoon almond extract.

7.Place the cake, upside-down, on a serving plate. Poke holes all over the top with a thin skewer. Spoon the topping over the cake, spreading the almonds evenly and letting the caramel drip down the sides. Let the cake stand for about 1 hour to absorb the syrup, then serve.

Nutrition

Per serving: 292 calories; 7 g fat (2 g sat, 3 g mono); 6 mg cholesterol; 55 g carbohydrates; 4 g protein; 1 g fiber; 282 mg sodium; 125 mg potassium.



3 1/2 Carbohydrate Serving



Exchanges: 1 starch, 1/2 fruit, 1 other carbohydrate, 1 fat

Caramel Cream Cheese Custard (Flan de Queso

Ingredients


1/2 cup sugar

2 tablespoons water

8 ounces reduced-fat cream cheese, (Neufchâtel), softened

8 large eggs

1 14-ounce can nonfat or low-fat sweetened condensed milk

1 12-ounce can nonfat or low-fat evaporated milk

2 teaspoons vanilla extract
 
Preparation


1.Preheat oven to 350°F.

2.Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.

3.Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)

4.Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.

5.Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

Nutrition

Per serving: 247 calories; 8 g fat (4 g sat, 3 g mono); 160 mg cholesterol; 33 g carbohydrates; 10 g protein; 0 g fiber; 192 mg sodium; 478 mg potassium.



Nutrition Bonus: Calcium (18% daily value).



2 Carbohydrate Serving



Exchanges: 2 other carbohydrates, 2 fat