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Receta Kahlua Chocolate Bread Pudding
by Global Cookbook

Kahlua Chocolate Bread Pudding
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  Raciónes: 6

Ingredientes

  • 1 c. Toasted pecan halves coarsely minced
  • 1/4 c. Brown sugar firmly packed
  • 1/4 c. Flour
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 1/2 ounce Unsalted butter cut into tiny bits
  • 4 ounce Unsweetened chocolate
  • 3/4 c. Brown sugar firmly packed
  • 1 1/2 c. Cream
  • 6 x Large eggs
  • 2 x Egg yolks
  • 3/4 c. Sugar
  • 1 tsp Vanilla
  • 3/4 loaf Stale French bread cut into 1" cubes
  • 1/3 c. Unsalted butter cut into 6 pcs
  • 1 c. Kahlua
  • 1/2 c. Sugar
  • 1 x Egg lightly beaten
  • 3/4 c. Whipping cream whipped soft peaks

Direcciones

  1. In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips till crumbly and proportionately blended. Chill till needed.
  2. Butter an 8- by 13-inch glass loaf pan and dredge it with sugar.
  3. In the top of a double boiler, heat chocolate over simmering water. Add in the brown sugar and cream, whisk till smooth and remove from heat. Cold for 10 min.
  4. Preheat the oven to 325 degrees.
  5. In a very large bowl, whisk together thoroughly the Large eggs, egg yolks, sugar, and vanilla. Stir 1/4 c. of this custard mix into the chocolate to temper it, then add in all of the chocolate mix back into the custard. Add in the bread cubes to the bowl, toss till they are proportionately coated, and let sit in the refrigerator for 20 min. 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 hrs, till center feels slightly hard. While cooking, make the Kahlua Sauce.
  6. In the top of a double boiler, heat the butter and then add in the Kahlua and sugar. Whisk till sugar is dissolved. Whisk 1 Tbsp. of the Kahlua mix into the egg to temper it, then return the whole mix to the double boiler and cook, stirring constantly, over simmering water till slightly thickened. Strain into a warmed pitcher and cover with foil to keep hot.
  7. Slice the hot pudding and serve with a pool of the hot Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.
  8. This recipe yields 6 servings.