Chocolate Kahlua Bread Pudding is almost too much awesome to be real. I mean, just look at all that chocolate. Sometimes my laziness pays off. I was meant to grate the chocolate so that it mixed in more smoothly, but I just chopped it because I didn’t have an hour to stand around grating chocolate.
That thick topping of warm chocolate chunks on the top paired with the flavor and aroma of the coffee liqueur throughout the squishy on the inside crunchy on the outside custard-soaked bread is just so wonderful you can hardly believe it’s real.
You definitely need to eat this warm to truly appreciate it’s perfection, but I can assure you that microwaving any leftovers does the trick.
Not only is it good to be lazy, I’m also firmly believe it’s awesome to be cheap. Kahlua is truly awesome, but if you can find a cheaper version, by all means, save your pennies. I did, and my bread pudding turned out great.
This recipe has more texture than the Chocolate Croissant Bread Pudding I shared recently. Use a good crusty bread. The bits that stick up from the top will be delightfully crunchy shifting into chewy and then into full on squishy as you move to the bottom. It’s good all the way down.
I’m done preaching abut the awesomeness of bread pudding. Just make it. Especially this Chocolate Kahlua Bread Pudding. I know what I’m talking about.
- 1 loaf crusty French bread
- 3 cups milk
- 1/4 cup heavy cream
- 1/2 cup coffee liqueur
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/4 cup cocoa powder
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1-1/2 teaspoons ground cinnamon
- 6 eggs
- 8 ounces semi-sweet chocolate, chopped
- Butter a 13X9 inch baking pan or large casserole dish.
- Tear your loaf of bread into large chunks and add the pieces to your baking dish. Set aside.
- In a large mixing bowl, whisk together milk, cream, and coffee liqueur.
- In another mixing bowl, combine sugar, brown sugar, and cocoa powder. Add the sugar mixture t the milk mixture and whisk to combine.
- You can now use the bowl you mixed your sugars and cocoa in to whisk together the vanilla extract, almond extract, cinnamon and eggs. Add this to your milk and sugar mixture and whisk gently to combine.
- Stir your chopped chocolate into your milk mixture. If you chopped it, it will just mostly sink to the bottom. It's fine.
- Pour your chocolaty milk and eggs over your torn bread. You might want to spread the chocolate chunks about a bit if they all clump up in one place on the top. Press the bread down to submerge it in the liquid as much as possible. Allow this to soak for about 20 minutes.
- Preheat your oven to 325 degrees. Bake your bread pudding for 1 hour. You can check if it's done by sliding a knife into the center. If it comes out clean, it's ready.
- Serve warm with whipped cream or ice cream if you like.