Old Fashioned Chocolate Bread Pudding with Kahlua Caramel Sauce
Indulge in pure decadence with this Old Fashioned Chocolate Bread Pudding with Kahlua Caramel Sauce, the ultimate comfort dessert that combines rich, chocolatey goodness with a boozy caramel flair. Made with chunks of stale brioche or challah soaked in a velvety chocolate custard, this baked treat is soft, luscious, and irresistibly aromatic. Topped with a luxurious Kahlua caramel sauce, this recipe layers deep caramel notes with the subtle warmth of coffee liqueur, creating a dessert that's perfect for impressing guests or treating yourself. Simple yet sophisticated, this recipe requires only 20 minutes of prep time and is sure to become a favorite at any dinner table. Don’t forget to serve it warm for the most indulgent experience! Keywords: chocolate bread pudding, Kahlua caramel sauce, decadent dessert, comfort food, easy bread pudding recipe.
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Recipe Information
Ingredients
- 8 cups stale bread (preferably brioche or challah)
- 1 cup semisweet chocolate chips
- 3 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 4 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter (for greasing dish)
- 0.5 cup brown sugar
- 4 tablespoons unsalted butter
- 0.25 cup Kahlua liqueur
- 0.5 cup heavy cream (for sauce)
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with 2 tablespoons of unsalted butter.
Cut the stale bread into 1-inch cubes and spread them evenly in the greased baking dish.
In a large saucepan over medium heat, combine whole milk, heavy cream, granulated sugar, and cocoa powder. Stir frequently until the mixture is smooth and just warmed through. Do not let it boil.
Remove the saucepan from heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly.
In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the cooled chocolate mixture to the eggs, whisking constantly to prevent scrambling.
Pour the chocolate custard mixture evenly over the bread cubes in the baking dish. Use a spatula or your hands to gently press the bread into the custard to ensure everything is well-soaked.
Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the bread pudding is set and slightly puffed in the center. A knife inserted into the center should come out clean.
While the bread pudding is baking, prepare the Kahlua caramel sauce. In a medium saucepan over medium heat, combine the brown sugar and 4 tablespoons of unsalted butter. Stir until the butter melts and the sugar dissolves.
Slowly add the 1/2 cup of heavy cream and the salt, stirring continuously. Let the mixture simmer for 2-3 minutes until thickened.
Remove the saucepan from heat and stir in the Kahlua liqueur. Allow the sauce to cool slightly before serving.
Once the bread pudding is finished baking, let it cool for 10 minutes. Drizzle the Kahlua caramel sauce over the top before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
11159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.6 g | 642% | |
| Saturated Fat | 278.2 g | 1391% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2376 mg | 792% | |
| Sodium | 8922 mg | 388% | |
| Total Carbohydrate | 1416.3 g | 515% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 564.4 g | ||
| Protein | 251.5 g | 503% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 2356 mg | 181% | |
| Iron | 69.2 mg | 384% | |
| Potassium | 5547 mg | 118% | |
*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.
