Kahlua Chocolate Bread Pudding

  • Active Time 30m
  • Total Time 2h 45m

Serves 6-8

Everybody in Mexico loves chocolate, which is often partnered with the taste of cinnamon and coffee. Here, those three flavors combine in a bread pudding that, although rustic in origin, makes an elegant presentation when served warm with a drizzle of sauce and cream.


  • For Streusel:
  • 1 cup pecans
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons chilled unsalted butter
  • For Pudding:
  • 4 ounces unsweetened chocolate
  • 3/4 cup firmly packed brown sugar
  • 1 1/2 cups heavy cream
  • For Custard:
  • 6 whole eggs, plus 2 egg yolks
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 loaf day-old French bread, about 3/4 pound, cut into 1/2-inch cubes
  • For Sauce:
  • 6 tablespoons unsalted butter
  • 1 cup Kahlua or other coffee liqueur
  • 1/2 cup granulated sugar
  • 1 egg
  • Unsweetened whipped cream


FOR STREUSEL: Preheat oven to 325 degrees F. 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 F.

Combine the nuts, brown sugar, flour, cinnamon, salt and butter in a bowl. Using your fingertips, mix until crumbly. Set aside in a cool place.

FOR PUDDING: Butter an 8 1/2 x 4 1/2-inch glass loaf pan and dust with granulated sugar. Place the chocolate in a heat-proof 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: Combine the whole eggs and egg yolks, sugar and vanilla in a large bowl. 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 heat-proof bowl over (not touching) simmering water in a pan. When the butter has melted, add the Kahlua 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. 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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 739

nutrition information per serving

1006 calories; 54g total fat; 335mg cholesterol; 424mg sodium; 112g carbohydrates; 5g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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