160°C, 325°F, Gas Mark 3
Serves 6-8

Ingredients

In a small saucepan, combine espresso or coffee and 2 tablespoons of sugar. Boil until reduced to about ¼ cup. Cool syrup. In a large bowl, whisk together whole eggs, egg yolks, remaining ½ cup sugar, half-and-half and syrup.

Spread bread cubes in a 9-inch square baking dish and sprinkle with almonds if using. Pour custard over bread, making sure all bread cubes are covered. Let stand for 30 minutes.

Put baking dish in a larger pan and add enough water to pan to reach halfway up sides of dish. Bake bread pudding in middle of oven for 55 minutes, or until golden brown and centre is set.

Serve with warm caramel sauce and cinnamon whipped cream.

Caramel Sauce:
In a small, heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, without stirring but swiling pan occasionally, until deep golden caramel. Remove pan from heat and add cream slowly (mixture will bubble up). Cook sauce over low heat, stirring, until smooth and caramel is dissolved. Add butter and stir until melted.