Kahlua Chocolate Bread Pudding-Part 1

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Title: Kahlua Chocolate Bread Pudding-Part 1
Categories: Desserts, Chocolate
Yield: 6 servings


Pecan streusel :
1 c Pecan halves
=3D toasted/coarsely chopped
1/4 c Brown sugar; firmly packed
1/4 c Flour
1 ts Cinnamon
1/4 ts Salt
1 1/2 oz Unsalted butter; cut in bits
Bread pudding:
4 oz Unsweetened chocolate
3/4 c Brown sugar; firmly packed
1 1/2 c Cream
6 Eggs
2 Egg yolks
3/4 c White sugar
1 ts Vanilla
3/4 Stale french bread; 1" cubes
Kahlua sauce:
1/3 c Unsalted butter; in 6 pcs
1 c Kahlua
1/2 c Sugar
1 Egg; lightly beaten
3/4 c Whipping cream
Whipped to soft peaks, for
-garnish


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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