Posted bySommer Collieron Dec 21, 2018 (last updated Jan 18, 2025)
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Coffee Bread Pudding Recipe – Soft, custardy brioche soaked in a rich coffee-infused mixture and baked to perfection. This decadent dessert is easy to make and packed with bold, sweet flavors that coffee lovers will adore! It’s a versatile treat that’s perfect for brunch, holidays, or anytime you’re craving something cozy and delicious.
Ever since I was a teenager, an Iced Vietnamese Coffee has been one of my favorite ways to splurge. If you’ve never tried Vietnamese Coffee, you might be thinking… What’s the big deal? It’s only coffee. Well… You would be wrong. Vietnamese coffee is not only coffee. It’s intense drip coffee mixed with sweetened condensed milk, poured over ice. It’s robust, cloyingly sweet (in a good way) and a caffeine-kickin’ sugar-shock to your system. Sigh. Like a twisted relationship, it’s the things I know aren’t good for me (artificial stimulants) that I love so much.
Today’s Vietnamese Coffee Bread Pudding is the perfect place to showcase that amazing bitter-sweet coffee flavor we love. I’ve always been a big fan of bread pudding. When it’s baked just right, and the center is moist and custard-like, bread pudding is magic! Several months ago I was making a dish of bread pudding and I ran out of cream. I decided to add a can of sweetened condensed milk from my pantry, and reduced the amount of sugar. The moment I tasted my impromptu bread pudding, I immediately thought… This would be great with coffee in it!
So here we are… Vietnamese Coffee Bread Pudding. If you’ve never tried (or never liked) bread pudding, this is the place to start. It’s crispy on the outside, ultra moist on the inside, and popping with bitter-sweet coffee flavor. I love serving Vietnamese Coffee Bread Pudding warm with a scoop of vanilla ice cream on top. Or sometimes with a dollop of loose whipped cream.
Vietnamese Coffee Bread Pudding Ingredients
Espresso – gives this bread pudding recipe a brilliant flavor
Sweetened condensed milk – sweetens and flavors the bread pudding
Half & half – for an extra silky texture
Brioche – soft pillowy bread often used for French toast, challah bread is also good
Eggs – essential for holding bread pudding together
How To Make Vietnamese Coffee Bread Pudding
Preheat the oven to 350 degrees F. Spray a 9×13 inch dish with nonstick cooking spray. (Or grease the pan with butter.)
Cut the brioche into 1-inch cubes. Place the cubes in the baking dish.
In a large bowl, whisk the espresso, half & half, sweetened condensed milk, eggs, and salt together until very smooth. If you can still see egg clumps, keep whisking.
Pour the cream mixture over the bread cubes in the baking pan. Use your hands to gently flip the bread cubes so they all absorb an even amount of liquid. Spread the bread out evenly in the pan.
Bake for 60+ minutes in the preheated oven, until the center is cooked through, but still moist. Check with a small knife to be sure. Cool for 5-10 minutes, before cutting and serving.
Get the Complete (Printable) Vietnamese Coffee Bread Pudding Below. Enjoy!
Recipe Variations
Chocolate – Add 1 cup of chocolate chips or chunks to the bread cubes for a rich, melty surprise in every bite.
Nutty – Sprinkle 1/2 cup of chopped pecans, walnuts, or almonds over the top before baking for added crunch and flavor.
Spiced – Whisk in 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, or a pinch of cardamom to the custard for a warm, spiced twist.
Boozy – Add 2-3 tablespoons of coffee liqueur (like Kahlúa) or rum to the custard mixture for a grown-up version.
Caramel – Drizzle caramel sauce over the pudding before serving for a luscious dessert.
Vanilla – Add the seeds of one vanilla bean or 1 teaspoon of vanilla extract to the custard for a hint of aromatic sweetness.
Berry – Toss in 1 cup of fresh or frozen berries like raspberries, blueberries, or sliced strawberries for a fruity contrast.
Dairy-Free – Substitute coconut milk or almond milk for the half & half and use sweetened condensed coconut milk for a dairy-free version.
Frequently Asked Questions
Can I use decaf coffee?
Yes, you can absolutely use decaf coffee in this recipe! It will still provide the rich, bold coffee flavor without the caffeine. Decaf is a great option if you’re serving this dish in the evening or for those who prefer to avoid caffeine altogether. Just make sure the coffee is brewed strong for the best flavor.
Can I use fat free half & half?
Yes, you can use low-fat half & half in this recipe! It will slightly reduce the richness of the custard, but the bread pudding will still turn out delicious and creamy. If you want to balance the creaminess, you can also mix the low-fat half & half with a splash of whole milk or a little extra sweetened condensed milk.
Can I make it ahead?
Yes but… You can premix the ingredients and place it in the fridge overnight, then bake the next day. However, the bread will disintegrate into the liquid changing the texture. The second option is to bake it, chill it, then rewarm it later. I would definitely go with this method. Although fresh is best!
What if the top is browning too fast?
This does happen on occasion. If you check the bread pudding and the top is turning dark, place a piece of foil loosely over the top and keep baking.
Can I make a gluten free version?
If you can buy a good gluten free bread that stands up to moisture… Absolutely!
Looking for More Holiday Dessert Recipes? Be Sure to Try:
Coffee Bread Pudding Recipe – Soft, custardy brioche soaked in a rich coffee-infused mixture and baked to perfection. This decadent dessert is easy to make and packed with bold, sweet flavors that coffee lovers will adore! It’s a versatile treat that’s perfect for brunch, holidays, or anytime you’re craving something cozy and delicious.
Preheat the oven to 350 degrees F. Spray a 9×13 inch dish with nonstick cooking spray. (Or grease the pan with butter.)
Cut the brioche into 1-inch cubes. Place the cubes in the baking dish.
Whisk the espresso, half & half, sweetened condensed milk, eggs, and salt together until very smooth. If you can still see egg clumps, keep whisking.
Pour the coffee mixture over the bread cubes. Use your hands to gently flip the bread cubes so they all absorb an even amount of liquid. Spread the bread out evenly in the pan.
Bake for 60+ minutes, until the center is cooked through, but still moist. Check with a small knife to be sure. Cool for 5-10 minutes, before cutting and serving.
Notes
If the top starts getting dark, place a piece of foil loosely over the top and keep baking.Serve with: ice cream or as-is.
Also, can this work with 300 mL of sweetened condensed milk? It’s just that in my area, that’s what they tend to sell in the cans.
This was so good! Anything coffee-flavored makes me happy!
Anything that uses Vietnamese coffee is a keeper if you ask me! Absolutely a winning dessert even using gluten free bread!