Cappuccino Bread Pudding with Caramel Sauce

Bread Pudding:
1 cup strong brewed coffee
2 large eggs
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 1/2 cups evaporated skim milk
4 cups cubed firm white bread, crusts removed
1/4 cup sliced almonds
Confectioners' sugar for dusting

Caramel Sauce:
1 cup granulated sugar
1 teaspoon lemon juice
1 tablespoon butter
3/4 cup evaporated skim milk
1/2 teaspoon pure vanilla extract

Lightly oil a 1 1/2- to 2-quart shallow baking dish or coat it with non-stick cooking spray. In a 
saucepan, simmer coffee over low heat until it is reduced to 1/2 cup, 7-8 minutes; let cool to 
lukewarm.

In a mixing bowl, whisk eggs, brown sugar and cinnamon until smooth. Whisk in evaporated skim milk, then add the lukewarm coffee. Arrange bread cubes in an even layer in the prepared baking dish. Pour the milk mixture evenly over the bread. Let soak for 30 minutes. 

Meanwhile, preheat oven to 325 degrees F. Sprinkle almonds over the top of the pudding and bake for 25 minutes. Increase oven temperature to 425 degrees F and bake for 5-8 minutes longer, or until the top is browned and the nuts are toasted. Let stand for 10 minutes.

Caramel Sauce: In a small heavy saucepan, combine sugar, lemon juice and 1/2 cup water. 
Bring to a boil over medium-high heat, stirring to dissolve the sugar. Cook, without stirring, until 
the syrup turns deep amber, 10 to 15 minutes. Remove the caramel from the heat and let cool for 2 minutes. Whisk in butter until it is incorporated, then gradually whisk in evaporated skim milk. Return to low heat and stir until the caramel has dissolved completely. Whisk in vanilla extract. Let cool slightly before serving.

To serve, dust the top of the pudding with confectioners' sugar and pass the warm caramel sauce alongside.

Yield: 6 servings