Kahlua Chocolate Bread Pudding-Part 1 Recipe

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Kahlua Chocolate Bread Pudding-Part 1 Ingredients

1 pecan streusel :
1 cup pecan halves
1 = toasted/coarsely chopped
1/4 cup brown sugar, firmly packed
1/4 cup flour
1 tsp cinnamon
1/4 tsp salt
1 1/2 oz unsalted butter, cut in bits
1 bread pudding:
4 oz unsweetened chocolate
3/4 cup brown sugar, firmly packed
1 1/2 cup cream
6 eggs
2 egg yolks
3/4 cup white sugar
1 tsp vanilla
3/4 stale french bread, 1 cubes
1 kahlua sauce:
1/3 cup unsalted butter, in 6 pcs
1 cup kahlua
1/2 cup sugar
1 egg, lightly beaten
3/4 cup whipping cream
1 whipped to soft peaks, for garnish

A Recipe for
Kahlua Chocolate Bread Pudding-Part 1

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Kahlua Chocolate Bread Pudding-Part 1

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Kahlua Chocolate Bread Pudding-Part 1 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

Serves: 6

Kahlua Chocolate Bread Pudding-Part 1 Recipe brought to you by Recipes To-Go

Kahlua Chocolate Bread Pudding-Part 1 Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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