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chocolate bread pudding with irish cream sauce

(1 rating)
Ok, so I overdid the sauce on this one....but seriously...it's Bailey's!  You can ever have enough Bailey's!!  LOL!
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

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.....

(1 rating)
yield 10 - 12
prep time 30 Min
cook time 1 Hr

Ingredients For chocolate bread pudding with irish cream sauce

  • BREAD PUDDING:
  • 1 lb
    french or italian bread (1 loaf), cut into cubes
  • 3 c
    milk
  • 1/4 c
    heavy cream, cold
  • 1/2 c
    kahlua (coffee flavored liqueur)
  • 1 c
    granulated sugar
  • 2 Tbsp
    instant coffee powder
  • 1 c
    light brown sugar, packed
  • 1/4 c
    cocoa powder (i use dark cocoa powder)
  • 1 Tbsp
    vanilla extract
  • 2 tsp
    pure almond extract
  • 1 1/2 tsp
    cinnamon, ground
  • 6 lg
    eggs, lightly beaten
  • 12 oz
    semi-sweet mini chocloate chips
  • 1 c
    pecans, in pieces
  • IRISH CREAM SAUCE:
  • 2 c
    heavy cream, cold
  • 1/4 c
    bailey's irish cream liqueur
  • 1/4 c
    sugar
  • 3 Tbsp
    cornstarch
  • water, cold (enough to dissolve cornstarch)
  • 1 tsp
    vanilla extract

How To Make chocolate bread pudding with irish cream sauce

  • 1
    Preheat oven to 325 degrees F.
  • 2
    Lightly grease 13 x 9" baking dish. Place the bread in the baking dish.
  • 3
    In a extra large bowl, whisk together the milk, cream, kahlua.
  • 4
    In a medium bowl, combine the both sugars, cocoa powder & instant coffee & mix well. Add this to the milk mixture & whisk to combine.
  • 5
    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.
  • 6
    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.
  • 7
    Sprinkle chocolate chips & pecans evenly over bread pudding.
  • 8
    Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
  • 9
    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.
  • 10
    Serve the pudding warm or cold with the irish cream sauce.
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