Best 4 Kahlua Chocolate Bread Pudding Recipes

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Kahlua chocolate bread pudding is a decadent and flavorful dessert that combines the rich flavors of chocolate, coffee, and bread. This classic dish is perfect for special occasions or as a comforting treat on a cold winter day. With its moist and tender texture, and a delicious custard sauce, kahlua chocolate bread pudding is sure to satisfy your sweet tooth and leave you craving more.

Here are our top 4 tried and tested recipes!

KAHLUA CHOCOLATE BREAD PUDDING



Kahlua Chocolate Bread Pudding image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 6 servings

Number Of Ingredients 19

1 cup pecan halves, toasted and coarsely chopped
1/4 cup brown sugar, firmly packed
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 ounces unsalted butter, cut into tiny bits
4 ounces unsweetened chocolate
3/4 cup brown sugar, firmly packed
1 1/2 cups cream
6 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon vanilla
3/4 loaf stale French bread, cut into 1 inch cubes
1/3 cup unsalted butter, cut into 6 pieces
1 cup Kahlua
1/2 cup sugar
1 egg, lightly beaten
3/4 cup whipping cream, whipped to soft peaks, for garnish

Steps:

  • 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 x 13inch 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.

OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Old Fashioned Chocolate Bread Pudding With Kahlua Caramel Sauce image

Are you tired of serving the 'same old - same old' dessert to your family and friends? Then skip the cake and coffee tonight and serve up this delicious treat that will have everyone coming back for seconds. Old fashioned bread pudding gets a hip new update with chocolate, walnuts and Kahlua.

Provided by Feast Your Eyes

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

2 tablespoons butter, melted
granulated sugar (for dusting the pan)
2 cups whole milk
2 cups heavy cream
6 ounces fine quality bittersweet chocolate, roughly chopped
1 pinch salt
1 teaspoon vanilla extract
1/8 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup walnuts, chopped
2 tablespoons Kahlua
7 egg yolks
1/2 cup sugar
7 cups challah or 7 cups white bread, with crusts removed cut into 1/2-inch cubes
vanilla ice cream
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua

Steps:

  • Preheat oven to 375°F
  • Begin by buttering 12 small ramekins and dusting with granulated sugar.
  • Bread Pudding:
  • Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
  • Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
  • Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
  • Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
  • Bake until nicely browned and set, about 30 minutes.
  • Kahlùa Caramel Sauce:
  • Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
  • To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
  • Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

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.

Provided by DailyInspiration

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

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)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

  • 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.

CHOCOLATE KAHLUA BREAD PUDDING _- PRESSURE COOKER



CHOCOLATE KAHLUA BREAD PUDDING _- PRESSURE COOKER image

Categories     Chocolate     Dessert     Quick & Easy

Yield 6 servings

Number Of Ingredients 6

3 T butter, sweet
14 1/2" thick slices bread, dried for 24 hours
1 2/3 C milk
1/2 C Kahlua or other coffee flavored liqueur
4 large eggs, lightly beaten
2 3 oz. bars Belgian or Swiss chocolate, coarsely chopped.

Steps:

  • 1. Butter a 5 cup souffle dish. 2. Create a lift for the dish by using a 2' long length of aluminum foil and doubling it twice lengthwise. 3. Butter the bread slices and cut each into 1 1/2" cubes. Arrange a third of the bread on the bottom of the souffle dish. 4. Blend or whisk together the milk, Kahlua, and eggs. 5. Pour a third of the egg mixture over the bread, turning pieces to thoroughly absorb the liquid. 6. Sprinkle a third of the chocolate on top. 7. Repeat the process two more times (making sure to top with a layer of chocolate) or until the dish is 90% full. 8. Allowing room for expansion, cover souffle dish with foil and tuck ends under the bottom 9. Using the foil strip, lower dish onto steaming rack in the cooker. 10. Pour enough water to submerge souffle dish by 1/3. 11. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 20 minutes. 12. Use natural-release method. 13. Open lid and allow pudding to cool slightly before removing. 14. While the pudding is still warm, carefully spread the top layer of chocolate to create a frosting. Note: If the pudding will not be served immediately it can be kept warm in the cooker for up to an hour by cutting a large "x" on the foil top. Place cooker's lid slightly ajar.

Tips:

  • Use stale bread. This will help the bread pudding to set properly and give it a more firm texture.
  • Don't overmix the batter. Overmixing can make the bread pudding tough.
  • Bake the bread pudding in a water bath. This will help to prevent the bread pudding from drying out.
  • Let the bread pudding cool slightly before serving. This will help it to set and make it easier to slice.
  • Serve the bread pudding with your favorite toppings, such as whipped cream, ice cream, or fresh fruit.

Conclusion:

Kahlua chocolate bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy texture, bread pudding is the perfect way to treat yourself or your guests. So next time you're looking for a sweet treat, give Kahlua chocolate bread pudding a try. You won't be disappointed!

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