Reviews & Comments

Fabulous, fabulous DESSERT!!!! Note, I said "dessert", not "breakfast". I used an artisan bread that had raisins, apricots and pecans baked into it. Ditched the maple syrup and used Karo syrup, instead. I skipped the step with the added butter, brown sugar and pecans. Made the custard but allowed it to come to room temperature with a slight "set" and then poured the cooled custard on top of the espresso bread mix. I then tossed some cubes of torn bread on top, that had been dusted with a sugar/espresso powder mixture. Baked it, made standard whipped cream/espesso powder (minus the butter!). Allowed the "bake" to become warmish after taking out of the oven and served in tiny slivers with the whipped cream and almonds on top. Folks went INSANE for it...as a dessert, mind you! Everyone wanted the recipe so I shared my version. Think of it as a bread pudding, folks, and you won't object so strongly. And delete layers, substitute items to make it your own. :)

This is wonderful to look at and we can all image eating it, BUT, it would kill us in the first bite. A heart attack waiting to happen and I love everything in it. And I am not a sweet eater and I WANT this, but won't have

Really? Did you think that a recipe with that name, that description, and that photo was going to be any different than it is!? It's exactly what I thought it would be - that's why I clicked on it in the first place and I can not wait to try the sweet deliciousness this weekend!