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Make custard:
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In a small saucepan combine espresso or coffee and 2.
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tablespoons sugar and boil until reduced to about 1/4 cup.
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Cool syrup.
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In a large bowl whisk together whole eggs, egg yolks,.
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remaining 1/2 cup sugar, half-and-half and syrup.
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Preheat oven to 325u00b0F.
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Spread bread cubes in a 9-inch square baking dish and sprinkle.
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with almonds if using.
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Pour custard over bread, making sure allbread cubes are covered, and let stand 30 minutes.
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Put baking dish in a larger pan and add enough water to pan to.
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reach halfway up sides of dish.
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Bake bread pudding in middle of.
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oven 55 minutes, or until golden brown and center is set.
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Make caramel sauce:
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In a small heavy saucepan combine sugar and water and bring to.
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a boil, stirring until sugar is dissolved.
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Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel.
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Remove pan from heat and add cream slowly (mixture will.
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bubble up).
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Cook sauce over low heat, stirring, until smooth and caramel is dissolved.
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Add butter and stir until melted.
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Serve bread pudding with warm caramel sauce and cinnamon whipped cream.
