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1
Preheat oven to 350u00b0 F and lightly butter an 8' square baking pan.
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2
Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
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3
Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
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4
Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
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5
Set over a medium-size bowl.
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6
Very slowly pour cream mixture through sieve (Don't worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan).
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7
Discard grounds and peel.
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8
While milk is heating place bread cubes on a baking sheet in a single layer.
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9
Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
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10
Remove from oven, but leave oven on.
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11
Place bread in prepared pan.
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12
In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
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13
Gradually whisk in cream mixture, then add butter. Pour over bread.
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14
Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
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15
Cover with a lightly buttered piece of foil.
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16
Set pan in a larger baking dish.
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17
Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
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18
Bake until pudding sets, 40 to 45 minutes.
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19
Serve warm.
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20
*For a fabulous dessert, make our creamy bread pudding and jazz it up with coffee and butterscotch or chocolate chips. Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel.
