Chocolate Kahlua Bread Pudding
Indulge in the ultimate comfort dessert with this decadent Chocolate Kahlua Bread Pudding, a luxurious twist on the classic recipe. Made with soft cubes of brioche or challah, this rich treat is soaked in a luscious custard infused with creamy whole milk, velvety cocoa, and the bold flavor of Kahlua coffee liqueur. Semi-sweet chocolate chips add bursts of melty sweetness throughout, while the golden, crisp top hides a wonderfully soft, custard-soaked center. Perfectly baked in under an hour, this crowd-pleasing dessert is dusted with powdered sugar for an elegant touch and pairs beautifully with whipped cream or vanilla ice cream. Whether you're hosting a dinner party or craving a decadent weeknight treat, this indulgent bread pudding is a must-try for chocolate and coffee lovers alike.
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Recipe Information
Ingredients
- 8 cups stale brioche or challah bread
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup Kahlua (coffee liqueur)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter (for greasing)
- 2 tablespoons powdered sugar (for garnishing)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Cut the stale brioche or challah bread into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, and cocoa powder until the mixture is smooth and the sugar has dissolved.
In another smaller bowl, beat the eggs and then stir in the vanilla extract and Kahlua. Combine this mixture with the milk and cream mixture, whisking thoroughly.
Pour the liquid mixture over the bread cubes and gently toss to coat all the pieces. Allow the bread to soak for about 10 minutes, stirring occasionally to make sure the liquid is evenly absorbed.
Fold in the semi-sweet chocolate chips, and then transfer the bread mixture to the prepared baking dish, spreading it out evenly.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set (a knife inserted into the center should come out clean).
Remove the pudding from the oven and let it cool for 10 minutes before serving.
Dust with powdered sugar before serving. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
Nutrition Facts
Calories |
7917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.0 g | 395% | |
| Saturated Fat | 167.8 g | 839% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1714 mg | 571% | |
| Sodium | 5352 mg | 233% | |
| Total Carbohydrate | 1024.8 g | 373% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 454.2 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1428 mg | 110% | |
| Iron | 55.5 mg | 308% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
