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Ultra-moist coffee-spiked bread pudding is a match made in heaven with chocolate and a heavenly homemade caramel rum sauce.---A coffee-lover's dream dessert!
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5 from 1 vote

Cafe Mocha Bread Pudding with Caramel Rum Sauce

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 322kcal


  • 3 large eggs
  • 2 cups milk
  • 3/4 cup coconut sugar or brown sugar
  • 1/4 cup butter melted
  • 1 cup strong-brewed coffee
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 cups 1/2-in bread cubes preferably dry and stale
  • 1/2 cup semisweet mini chocolate chips
  • 1/3 cup butter
  • 1/3 cup coconut sugar or brown sugar
  • 1/4 cup agave nectar
  • 1 tablespoon dark rum
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup half-and-half cream


  • Preheat oven to 325F. Lightly grease a 9x13 baking pan and set aside.
  • In a large bowl, whisk eggs, milk, sugar, butter, coffee, vanilla, cinnamon, and salt until smooth. Add bread cubes to bowl and gently stir until bread is moistened.
  • Pour bread mixture into prepared pan and sprinkle chocolate chips over top. Bake bread pudding at 325F 50-55 minutes or until lightly browned (middle may still be a little jiggly---this is ok) Cool bread pudding slightly on a wire cooling rack.
  • Make the caramel sauce: Melt butter in a small saucepan over medium heat. Once melted, whisk in sugar, agave, and rum until smooth. Bring sauce to a boil over medium-heat until dark in color and slightly thickened. Remove from heat and whisk in salt, baking soda, and cream until smooth and pourable.
  • Serve bread pudding warm with warm caramel rum sauce. Enjoy!


Serving: 1g | Calories: 322kcal | Carbohydrates: 24.9g | Protein: 5.6g | Fat: 20.5g | Saturated Fat: 12.6g | Polyunsaturated Fat: 7.9g | Cholesterol: 116mg | Sodium: 498mg | Fiber: 0.5g | Sugar: 8.3g