Prep 45 mins
Cook 45 mins
Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.
- 2 tablespoons butter, melted
- granulated sugar, for dusting the pan
- 7 egg yolks
- 1⁄2 cup sugar
- 2 cups whole milk
- 2 cups cream
- 3 ounces mexican chocolate, coarsely chopped
- 3 ounces bittersweet chocolate, coarsely chopped
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 1⁄8 teaspoon nutmeg
- 2 tablespoons Kahlua
- 7 cups brioche bread, cut into 1/2 cubes (crusts removed)
Kahlua Caramel Sauce
- 1⁄2 cup sugar
- 1⁄4 cup water
- 1 pinch cream of tartar
- 1 cup cream
- 1 tablespoon Kahlua
- powdered sugar, for dusting
- Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
- Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
- Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
- To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.
Very good! Super-moist, and I liked how the pudding itself was not too sweet. The kahlua provided a nice mysterious background flavor. I only had about half the amount of brioche bread that the recipe called for, so I also used Hawaiian bread. Also just used 6oz of Mexican chocolate instead of a mix of Mexican & bittersweet. Unfortunately, I had trouble with the caramel sauce, as I never used water and white sugar to make it before. After two failed attempts, I just made a sauce out of butter and brown sugar. It tasted great with the kahlua mixed in. A scoop of vanilla bean ice cream really made this a perfect dessert!
A delicious pudding ! I did not make the sauce preferring to drink the Kahlua with coffee and the dessert even though it is mid week !!!! I lightened it up a bit by using skim milk and had to use gluten free bread due to DD and her dietary needs. It is not too sweet which I liked also. Made for ZWT 8