Kahlua Chocolate Bread Pudding

FOR STREUSEL: Preheat an oven to 325 degrees. Spread the pecans on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Remove from the oven, let cool and chop coarsely. Leave the oven set at 325 degrees. In a bowl, combine the nuts, brown sugar, flour, cinnamon, salt and butter. Using your fingertips, mix until crumbly. Set aside in a cool place.

FOR PUDDING: Butter an 8 1/2-by-4 1/2-inch glass loaf pan and dust with granulated sugar. Place the chocolate in a heatproof bowl and set over (not touching) simmering water in a pan. Heat, stirring constantly, until the chocolate melts. Add the brown sugar and cream and whisk until smooth. Remove from the heat and set aside.

FOR CUSTARD: In a large bowl, combine the whole eggs and egg yolks, sugar and vanilla. Whisk until well mixed. Add about 1/2 cup of the custard to the chocolate mixture to temper it, whisking vigorously. Then add the chocolate mixture to the remaining custard and whisk until blended. Add the bread cubes, stir to coat evenly and let stand until the bread has absorbed the liquid, about 15 minutes.

Pour the pudding-custard mixture into the prepared loaf pan. Top evenly with the pecan streusel and set in a roasting pan. Place in the oven and add boiling water to reach halfway up the sides of the loaf pan. Bake until the center feels slightly firm to the touch, about 2 hours.

FOR SAUCE: Place the butter in a heatproof bowl over (not touching) simmering water in a pan. When the butter has melted, add the Kahlúa and sugar and whisk until the sugar has dissolved. Whisk in the egg and cook over simmering water until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a serving pitcher.

TO SERVE: Remove the pudding from the oven and let cool slightly. Cut into 6-8 equal pieces and place on dessert plates. Pour a pool of the Kahlúa sauce along one side of each piece of pudding and place a spoonful of whipped cream on the other side. Serve at once.