Mini Coffee French Toast Stratas with Maple-Coffee Glaze
For Coffee Bread Puddings:
3/4 Cups Brown Sugar
1 Cup Whipping Cream
1/2 Cup Milk
1 Cup Coffee, brewed and chilled
1/2 Lemon, zest
1 Teaspoon Vanilla
5 Slices Martin’s Potato Bread, stale* and cubed
For Maple-Coffee Glaze:
4 Tablespoons Melted Butter
2 Cups Powdered Sugar
2 Tablespoons Pure Maple Syrup
2 Tablespoons Hot Coffee
Pinch of Salt
Preheat oven to 350°F.
Whip together eggs and brown sugar.
Add cream, milk, coffee, vanilla and lemon zest, and stir well.
Pour mixture over the bread cubes and allow to soak for up to 5 minutes.
*Note: if working with fresh bread, you can dry it out first in a 300 degree oven for 10-15 minutes
Divide mixture between 4 individual ramekins and cook for 30 minutes.
During the last 5 minutes of baking, prepare the coffee glaze: combine all of the ingredients in a mixing bowl. Add extra sugar if needed; glaze should be thick but pourable.
Serve individual bread puddings with an extra drizzle of cream and the coffee glaze.
Coffee Bread Pudding recipe adapted from: www.epicurious.com
Maple-Coffee Glaze recipe adapted from: www.fourmileridge.com