Kahlua chocolate bread pudding-part 1

6 Servings

Ingredients

Quantity Ingredient
Pecan streusel :
1 cup Pecan halves
= toasted/coarsely chopped
¼ cup Brown sugar; firmly packed
¼ cup Flour
1 teaspoon Cinnamon
¼ teaspoon Salt
1½ ounce Unsalted butter; cut in bits
Bread pudding:
4 ounces Unsweetened chocolate
¾ cup Brown sugar; firmly packed
1½ cup Cream
6 Eggs
2 Egg yolks
¾ cup White sugar
1 teaspoon Vanilla
¾ Stale french bread; 1\" cubes
Kahlua sauce:
⅓ cup Unsalted butter; in 6 pcs
1 cup Kahlua
½ cup Sugar
1 Egg; lightly beaten
¾ cup Whipping cream
Whipped to soft peaks, for garnish

Directions

TOO HOT TAMALES SHOW #TH6167 YIELD: 6 SERVINGS In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended.

Refrigerate until needed.

Butter an 8 x 13inch glass loaf pan and dredge it with sugar. In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat.

Cool for 10 minutes. Preheat the oven to 325 degrees.

See part 2

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