Kahlua chocolate bread pudding-part 1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pecan streusel : | ||
| 1 | cup | Pecan halves |
| = toasted/coarsely chopped | ||
| ¼ | cup | Brown sugar; firmly packed |
| ¼ | cup | Flour |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 1½ | ounce | Unsalted butter; cut in bits |
| Bread pudding: | ||
| 4 | ounces | Unsweetened chocolate |
| ¾ | cup | Brown sugar; firmly packed |
| 1½ | cup | Cream |
| 6 | Eggs | |
| 2 | Egg yolks | |
| ¾ | cup | White sugar |
| 1 | teaspoon | Vanilla |
| ¾ | Stale french bread; 1\" cubes | |
| Kahlua sauce: | ||
| ⅓ | cup | Unsalted butter; in 6 pcs |
| 1 | cup | Kahlua |
| ½ | cup | Sugar |
| 1 | Egg; lightly beaten | |
| ¾ | cup | Whipping cream |
| Whipped to soft peaks, for garnish | ||
Directions
TOO HOT TAMALES SHOW #TH6167 YIELD: 6 SERVINGS 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.
See part 2