Kahlua Chocolate Bread Pudding-Part 1
Description
This decadent French-style dessert combines the deep, rich flavors of melted unsweetened chocolate with a creamy egg-based custard. Stale French bread cubes soak up the mixture, creating a tender, cake-like interior that contrasts beautifully with a crunchy, spiced pecan streusel topping. A warm Kahlua sauce, made with butter, sugar, and coffee liqueur, is poured over the top just before serving to add a sophisticated kick. It is an elegant yet comforting dish perfect for special occasions or when you want to impress guests with a homemade treat. The combination of chocolate, coffee, and nuts creates a complex flavor profile that is both satisfying and luxurious.Ingredients
Directions
-
Preheat the oven to 325 degrees F (165 degrees C).
-
For the streusel: In a medium bowl, combine 1/4 cup firmly packed brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, 1/4 teaspoon salt, and the toasted/coarsely chopped pecans.
-
Add 1 1/2 ounces of unsalted butter, cut into bits, to the dry ingredients.
-
Toss together with your fingertips until the mixture is crumbly and evenly blended.
-
Refrigerate the streusel mixture until needed.
-
Butter an 8 x 13-inch glass loaf pan and dredge it with sugar.
-
For the pudding base: In the top of a double boiler, melt 4 ounces of unsweetened chocolate over simmering water.
-
Add 3/4 cup firmly packed brown sugar and 1 1/2 cups cream to the melted chocolate.
-
Whisk until the mixture is smooth and glossy, then remove from heat.
-
Let the chocolate mixture cool for 10 minutes.
-
In a large bowl, whisk together 6 eggs, 2 egg yolks, 3/4 cup white sugar, and 1 teaspoon vanilla extract.
-
Whisk the cooled chocolate mixture into the egg mixture until well combined.
-
Arrange 3/4 of the stale French bread cubes (1-inch cubes) in the prepared loaf pan.
-
Pour the chocolate custard mixture evenly over the bread cubes.
-
Let the bread soak up the custard for 10-15 minutes.
-
Sprinkle the remaining bread cubes on top if desired, then sprinkle the chilled pecan streusel evenly over the surface.
-
Bake in the preheated oven for 35-45 minutes, or until the center is set and the top is golden brown.
-
While the pudding bakes, prepare the Kahlua sauce: In a small saucepan, combine 1/3 cup unsalted butter, 1 cup Kahlua, and 1/2 cup sugar.
-
Heat over medium heat, stirring until the butter melts and sugar dissolves. Bring to a gentle simmer.
-
Remove from heat and whisk in 1 lightly beaten egg.
-
Return to low heat and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly but does not boil.
-
For garnish: Whip 3/4 cup whipping cream to soft peaks.
-
Serve the bread pudding warm, topped with a spoonful of whipped cream and a drizzle of warm Kahlua sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 414.6kcal
- % Daily Value *
- Total Fat 43.2g67%
- Saturated Fat 5.4g27%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 5.8g24%
- Sugars 2.4g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is labeled as "Part 1" in the source, but has been completed with logical steps for the custard assembly, baking, and sauce preparation based on the ingredients provided.
For the best texture, use day-old French bread that is stale enough to hold its shape but not rock hard.
The Kahlua sauce can be made up to 2 days in advance. Reheat gently before serving.
If you prefer a less boozy flavor, reduce the Kahlua in the sauce to 1/2 cup and add 1/4 cup of coffee or water.
Ensure the egg in the Kahlua sauce is pasteurized or cook the sauce thoroughly to avoid food safety risks, though the brief simmer helps reduce risk.
