Chocolate Kahlua Bread Pudding

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This Chocolate Kahlua Bread Pudding is so indulgent and comforting. With just a hint of coffee and tons of intense chocolate, this dessert will please the whole crowd. It's gonna be awesome.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
  • 1 large 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
  • 1-1/2 teaspoons ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 6 eggs
  • 8 ounces semi-sweet chocolate, chopped


  1. Butter a 13X9 inch baking pan or large casserole dish.
  2. Tear your loaf of bread into large chunks and add the pieces to your baking dish. Set aside.
  3. In your largest mixing bowl, whisk together milk, cream, and coffee liqueur.
  4. In another mixing bowl, combine sugar, brown sugar, cocoa powder, and cinnamon. Add the sugar mixture to the milk mixture and whisk to combine.
  5. You can now use the bowl you mixed your sugars and cocoa in to whisk together the vanilla extract, almond extract, and eggs. Add this to your milk and sugar mixture and whisk gently to combine.
  6. Stir your chopped chocolate into your milk mixture. 
  7. Pour your chocolatey 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.
  8. Preheat your oven to 325 F (160 C). 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.
  9. Serve warm with whipped cream or ice cream if you like.


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