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Marley Coffee & Sugar Root Rum & Raisin Bread Pudding

By June 25, 2012Cuisine


– 3 tablespoons unsalted butter
– 1 (14- to 16-ounce) loaf challah bread, cut into 1-inch cubes
– 1 cup of Marley Coffee
– 2 cups milk
– 6 large egg yolks
– 2 large eggs
– 1/2 cup light brown sugar
– 1 1/2 teaspoons ground cinnamon
– 1 1/2 teaspoons ground cardamom
– 3/4 teaspoon salt
– 1 (14-ounce can) sweetened condensed milk
– 2 teaspoons vanilla extract
– 1 1/2 teaspoons almond extract
– 1 cup of Raisins
– 2 Tablespoons Sugar Root Rum
– Whipped Cream
– 1 tablespoon sugar
– 1 1/2 cups heavy cream
– 1/4 cup confectioners’ sugar
– 1 tablespoon finely grated orange zest


1. Grease 13- by 9-inch baking dish with 1 tablespoon butter.

2. Adjust oven racks to middle and lower middle positions and preheat
oven to 325°F. Arrange bread cubes in single layer on two rimmed baking
sheets and bake until dry, 12 to 15 minutes. Transfer sheets to cooling
racks and allow to cool, about 15 minutes.

3. Brew 1 Cup of Marley Coffee

4. In large bowl, whisk egg yolks, eggs, light brown sugar, cinnamon,
cardamom, and salt until smooth. Whisk in condensed milk, Marley Coffee,2
cups milk, vanilla extract, and almond extract, raisins and
Sugar Root Rum,whisk until thoroughly combined.

5. Add bread to mixture and gently fold in with rubber spatula until
cubes are saturated. Transfer to prepared baking dish and let stand to
fully absorb liquid, about 20 minutes.

6.Place baking dish back in the oven for another 15-20 minutes (depending on desired consistency). Once done, set to cool and enjoy.

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