Best Chocolate Kahlua Bread Pudding _ Pressure Cooker Recipes

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CHOCOLATE KAHLUA BREAD PUDDING



Chocolate Kahlua Bread Pudding image

This is a very chocolatly bread pudding with a taste of kahlua. Serve this warm treat with whipped cream or vanilla ice cream. The recipe comes from Hometown Recipes. Note:Can be made with splenda. Rest time not included in prep time.

Provided by Barb G.

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 cups semisweet chocolate, divided
4 eggs
1 cup firmly packed light brown sugar or 1/2 cup Splenda brown sugar blend
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla
1/4 cup Kahlua or 1/4 cup brandy
2 cups milk
4 cups cubed stale bread

Steps:

  • Preheat oven to 350 degrees; grease an 8 1/2-by-4 1/2-inch (6 cup) loaf pan.
  • Melt 1 cup chocolate chips (in microwave) and set aside to cool slightly.
  • Whisk eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and Kahlua in a large bowl.
  • Stir in milk: add bread cubes and let rest for 30 minutes; stirring occasionally to make sure the bread is evenly soaked.
  • Ladle half of the mixture into loaf pan, Spread remaining chocolate chips on top.
  • Add the remaining mixture; Bake for about 55 minutes or until the center is set, cool, ENJOY.

Nutrition Facts : Calories 672.4, Fat 41.5, SaturatedFat 24.4, Cholesterol 135.4, Sodium 233.6, Carbohydrate 77.2, Fiber 11.6, Sugar 42.8, Protein 17.2

CHOCOLATE BREAD PUDDING (PAULA DEEN)



Chocolate Bread Pudding (Paula Deen) image

From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!

Provided by Recipe Junkie

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur, such as Kahlua
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup hershey cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate, grated

Steps:

  • Preheat the oven to 325 degrees.
  • Lightly grease a 13x9 inch baking dish.
  • Place the bread in the baking dish.
  • In a large bowl, whisk together the milk, cream and liqueur.
  • In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
  • Add this to the milk mixture and whisk to combine.
  • Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
  • Combine the egg mixture with the milk mixture and mix well.
  • Stir in the grated chocolate.
  • Pour the mixture evenly over the bread cubes;.
  • Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
  • Bake the pudding for 1 hour, or until set;.
  • a knife inserted into the center of the pudding should come out clean.
  • Serve the pudding warm or refrigerate it and serve chilled.

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.

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.

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