Coffee Lemon Bread Pudding

For the caramel syrup: In a non-stick pan melt ¼ cup of white sugar and 1 tbsp of water under low heat. Stirring continuously until it melts and darkens into a nutty brown colored syrup.

Pour the caramel syrup into the loaf baking pan and set aside.

For the Brewed Coffee Pudding: Slice the white into small pieces and place in a bowl.

Add beaten eggs, vanilla extract, condensed milk,lemon zest, evaporated milk and brewed coffee in the bowl. Mix with the sliced bread.

Pour down the mixture into the Breville Blender and process until smooth.

Pour down the smooth pudding mixture into the loaf baking pan, filtering it with a sieve. Cover it with foil.

Preheat the Breville oven to 170 Deg C.

Pour 1 cup of water into the breville baking pan, place the loaf pan into the center and bake for 40-45 mins under 170 Deg C.

Once baked, let the pudding rest for 15 mins before slicing. Serve and enjoy.