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Chocolate Bread Pudding with Irish Cream Sauce

Kimmi Knippel (Sweet_Memories)


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 vote
10 - 12
30 Min
1 Hr


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1 lb
french or italian bread (1 loaf), cut into cubes
3 c
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 large
eggs, lightly beaten
12 oz
semi-sweet mini chocloate chips
1 c
pecans, in pieces


2 c
heavy cream, cold
1/4 c
bailey's irish cream liqueur
1/4 c
3 Tbsp
water, cold (enough to dissolve cornstarch)
1 tsp
vanilla extract

How to Make Chocolate Bread Pudding with Irish Cream Sauce


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

    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.
  • 10Serve the pudding warm or cold with the irish cream sauce.

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