Chocolate Bread Pudding with Irish Cream Sauce
My Queen...Paula Deen!
Kahlua, Bailey's & Chocolate....enough said?
I made this dessert for my family while we were back in IL. My uncle just happened to stop by & afforded him some dessert, of course said yes. He has been ranting & raving about it ever since. He said, if he ever makes it out to NC, I'd have to make it for him. They (Mom's 3 brothers) arrive tonight. Guess what I'm making.....
french or italian bread (1 loaf), cut into cubes
kahlua (coffee flavored liqueur)
instant coffee powder
light brown sugar, packed
cocoa powder (i use dark cocoa powder)
pure almond extract
eggs, lightly beaten
semi-sweet mini chocloate chips
bailey's irish cream liqueur
water, cold (enough to dissolve cornstarch)
Preheat oven to 325 degrees F.
Lightly grease 13 x 9" baking dish. Place the bread in the baking dish.
In a extra large bowl, whisk together the milk, cream, kahlua.
In a medium bowl, combine the both sugars, cocoa powder & instant coffee & mix well. Add this to the milk mixture & whisk to combine.
In the same bowl as sugars/cocoa powder was in (it's ok if there is cocoa residual - it goes together anyway), beat the eggs. Add both extracts, cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture & mix well.
Pour the mixture evenly over the bread cubes; let stand, pressing bread down occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
Sprinkle chocolate chips & pecans evenly over bread pudding.
Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
IRISH CREAM SAUCE:
Heat heavy cream, Irish Cream liqueur & sugar. Heat about 2 minutes. Meanwhile, mix cornstarch with about 1 Tbsp of cold water. Stir into the cream mixture & heat until thickened (about 2 minutes more). Add vanilla.
NOTE: You can make this up to 3 days in advance.
Serve the pudding warm or cold with the irish cream sauce.