Advertisement
Recipe: Kahlua Chocolate Bread Pudding
Similar Categories: Kahlua, Chocolate, Bread, Pudding
Kahlua Chocolate Bread Pudding
Yield: 6 Servings
=== PECAN STREUSEL ===
1 c Toasted pecan halves;
-coarsely chopped
1/4 c Brown sugar; firmly packed
1/4 c Flour
1 ts Cinnamon
1/4 ts Salt
1 1/2 oz Unsalted butter; cut into
-tiny bits
=== BREAD PUDDING ===
4 oz Unsweetened chocolate
3/4 c Brown sugar; firmly packed
1 1/2 c Cream
6 Eggs
2 Egg yolks
3/4 c Sugar
1 ts Vanilla
3/4 Loaf Stale French bread; cut
-into 1^Ô cubes
=== KAHLUA SAUCE ===
1/3 c Unsalted butter; cut into 6
-pieces
1 c Kahlua
1/2 c Sugar
1 Egg; lightly beaten
=== GARNISH ===
3/4 c Whipping cream; whipped soft
-peaks
In a medium bowl, combine all the ingredients for the pecan streusel and
toss together with your fingertips until crumbly and evenly blended.
Refrigerate until needed. Butter an 8- by 13-inch glass loaf pan and dredge
it with sugar. In the top of a double boiler, melt chocolate over simmering
water. Add the brown sugar and cream, whisk until smooth and remove from
heat. Cool for 10 minutes. Preheat the oven to 325 degrees. In a very large
bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla.
Stir 1/4 cup of this custard mixture into the chocolate to temper it, then
add all of the chocolate mixture back into the custard. Add the bread cubes
to the bowl, toss until they are evenly coated, and let sit in the
refrigerator for 20 minutes. Pour into prepared loaf pan and place in a
larger pan. Fill the larger pan with boiling water to come halfway up the
sides of the loaf pan. Top with Pecan Streusel and bake for about 2 hours,
until center feels slightly firm. While cooking, make the Kahlua Sauce. In
the top of a double boiler, melt the butter and then add the Kahlua and
sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua
mixture into the egg to temper it, then return the whole mixture to the
double boiler and cook, stirring constantly, over simmering water until
slightly thickened. Strain into a warmed pitcher and cover with foil to
keep warm. Slice the warm pudding and serve with a pool of the warm Kahlua
sauce on one side of the plate and a spoonful of whipped cream on the
other. This recipe yields 6 servings.
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
Yield: 6 Servings
=== PECAN STREUSEL ===
1 c Toasted pecan halves;
-coarsely chopped
1/4 c Brown sugar; firmly packed
1/4 c Flour
1 ts Cinnamon
1/4 ts Salt
1 1/2 oz Unsalted butter; cut into
-tiny bits
=== BREAD PUDDING ===
4 oz Unsweetened chocolate
3/4 c Brown sugar; firmly packed
1 1/2 c Cream
6 Eggs
2 Egg yolks
3/4 c Sugar
1 ts Vanilla
3/4 Loaf Stale French bread; cut
-into 1^Ô cubes
=== KAHLUA SAUCE ===
1/3 c Unsalted butter; cut into 6
-pieces
1 c Kahlua
1/2 c Sugar
1 Egg; lightly beaten
=== GARNISH ===
3/4 c Whipping cream; whipped soft
-peaks
In a medium bowl, combine all the ingredients for the pecan streusel and
toss together with your fingertips until crumbly and evenly blended.
Refrigerate until needed. Butter an 8- by 13-inch glass loaf pan and dredge
it with sugar. In the top of a double boiler, melt chocolate over simmering
water. Add the brown sugar and cream, whisk until smooth and remove from
heat. Cool for 10 minutes. Preheat the oven to 325 degrees. In a very large
bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla.
Stir 1/4 cup of this custard mixture into the chocolate to temper it, then
add all of the chocolate mixture back into the custard. Add the bread cubes
to the bowl, toss until they are evenly coated, and let sit in the
refrigerator for 20 minutes. Pour into prepared loaf pan and place in a
larger pan. Fill the larger pan with boiling water to come halfway up the
sides of the loaf pan. Top with Pecan Streusel and bake for about 2 hours,
until center feels slightly firm. While cooking, make the Kahlua Sauce. In
the top of a double boiler, melt the butter and then add the Kahlua and
sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua
mixture into the egg to temper it, then return the whole mixture to the
double boiler and cook, stirring constantly, over simmering water until
slightly thickened. Strain into a warmed pitcher and cover with foil to
keep warm. Slice the warm pudding and serve with a pool of the warm Kahlua
sauce on one side of the plate and a spoonful of whipped cream on the
other. This recipe yields 6 servings.
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Kahlua, Chocolate, Bread, Pudding
| C P Xmas Bread Pudding | Chocolate Pudding Souffle Cake |