Mexican Chocolate Bread Pudding with Kahlua Caramel Sauce Recipe

Mexican Chocolate Bread Pudding with Kahlua Caramel Sauce Recipe


Chocolate Bread Pudding:
2 Tablespoons butter, melted
Granulated sugar for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces Mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
2 Tablespoons Kahlùa
7 cups of cubed brioche or white bread (crusts removed, cut into 1/2-inch cubes)

Kahlùa Caramel Sauce:
1/2 cup sugar
1/4 cup water
Pinch of cream of tartar
1 cup cream, reduced by half
1 Tablespoon Kahlùa
Powdered sugar for dusting


Preheat oven to 375°F.

Prepare Ramekins: Butter 12 small ramekins or a large gratin dish. Dust ramekins with granulated sugar.

Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlùa. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.

Kahlùa Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlùa.

Additional Tips

To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if baked in a gratin dish, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

Recipe created by Parties That Cook®


Makes 12 ramekins