Kahlúa Bread Pudding

Name: Kahlúa Bread Pudding
Total time: 4200 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup Kahlúa; 1 cup heavy cream; 1 tsp vanilla extract; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger (optional); 1/2 tsp ground nutmeg (optional); 1/2 cup granulated sugar; 8 eggs (8-10 depending on the size of eggs used); 1 loaf bread - A good dense white bread works best; 1/2 cup Craisins (dried cranberries); 1/2 cup Almonds (slivered or sliced); 2 cup chocolate chips; 1 cup heavy cream

Chef.Kelly @cook_2770021

Tulalip, Washington

This is the first recipe that I have developed and shared. I hope you enjoy it as much as my family that I tested it on did.

Chef.Kelly @cook_2770021

Tulalip, Washington

This is the first recipe that I have developed and shared. I hope you enjoy it as much as my family that I tested it on did.

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Ingredients

50-70 minutes

16 servings

Custard
1 cupKahlúa
1 cupheavy cream
1 tspvanilla extract
1 1/2 tspground cinnamon
1/2 tspground ginger (optional)
1/2 tspground nutmeg (optional)
1/2 cupgranulated sugar
8eggs (8-10 depending on the size of eggs used)
1 loafbread - A good dense white bread works best
1/2 cupCraisins (dried cranberries)
1/2 cupAlmonds (slivered or sliced)
Ganache (optional)
2 cupchocolate chips
1 cupheavy cream

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Steps

50-70 minutes

1

Preheat oven to 350°F
2

Spray 8x8 pan with cooking spray
3

Cut enough bread into small cubes to loosely fill the pan. (You can over fill it a bit if using a fluffier bread)
4

Mix Kahlúa, heavy cream, cinnamon and optional spices in a 4 cup container
5

Add sugar and mix thoroughly until it is dissolved. Taste and add more sugar if not sweet enough for you.
6

In a separate container scramble eggs. You need enough to bring your custard to 4 cups.
7

Add eggs to Kahlúa/cream mixture and blend thoroughly.
8

Pour custard mixture over bread cubes.
9

Sprinkle craisins and almonds evenly over bread/custard.
10

Press bread cubes down into the custard until all the bread is soaked. If using a dense bread you may need to let it sit for about 30 minutes to let the custard soak in completely.
11

Bake for 50 to 70 minutes. It will rise well above the pan rim. It's done when it feels dry on top and doesn't sound squishy when pressed in the middle.
12

For optional Ganache, heat cream to about 190°F in stainless steel bowl over a pan of boiling water.
13

Remove cream from heat and put chocolate chips into got cream and add a pinch of salt. Do not stir. Let sit for about 10 minutes. Gently stir with a whisk until smooth and shiny.
14

Turn pot of water down to a low simmer and return the bowl of Ganache to hold warm until needed. DO NOT let any water get into Ganache.
15

Drizzle warm Ganache over bread pudding just before serving.

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Chef.Kelly @cook_2770021

on October 04, 2014 23:21

Tulalip, Washington

I'm a career changer with a passion for cooking and creating. I graduated from Le Cordon Bleu in 2012 with high honors and I'm currently a working Lead Cook.