Decadent Mexican Chocolate Bread Pudding with Kahlua Caramel Drizzle
Indulge in a decadent dessert that blends the rich flavors of Mexican chocolate and bittersweet chocolate, elevated by the warmth of Kahlua. This luscious bread pudding, infused with aromatic spices and made creamy with milk and cream, is perfect for special occasions or a comforting treat. Paired with a silky Kahlua caramel sauce, each bite melts in your mouth, offering a delightful combination of textures and tastes. Whether served in individual ramekins or as a family-style dish, this delightful dessert is sure to impress your guests and satisfy your sweet cravings.
12
Servings
333
Calories
19
Ingredients
Ingredients
Butter
2 tablespoons (melted)
Granulated Sugar
for dusting (none)
Egg Yolks
7 (none)
Granulated Sugar
1/2 cup (none)
Whole Milk
2 cups (none)
Heavy Cream
2 cups (none)
Mexican Chocolate
3 ounces (coarsely chopped)
Bittersweet Chocolate
3 ounces (coarsely chopped)
Salt
1/4 teaspoon (none)
Vanilla Extract
1 teaspoon (none)
Nutmeg
1/8 teaspoon (freshly grated preferred)
Kahlua
2 tablespoons (none)
Brioche Bread
7 cups (cut into 1/2-inch cubes, crusts removed)
Granulated Sugar
1/2 cup (for caramel sauce)
Water
1/4 cup (none)
Cream of Tartar
1 pinch (none)
Heavy Cream
1 cup (for caramel sauce)
Kahlua
1 tablespoon (for caramel sauce)
Powdered Sugar
for dusting (none)
Instructions
1
Preheat the oven to 375°F (190°C). Carefully grease 12 ramekins or a large gratin dish with melted butter and dust with granulated sugar to prevent sticking.
2
In a large mixing bowl, whisk the egg yolks and 1/2 cup sugar until well combined. Set aside.
3
In a medium saucepan, combine the whole milk and heavy cream over medium heat. Stir gently until the mixture is steamy but not boiling. Remove from heat.
4
Add the chopped Mexican chocolate and bittersweet chocolate to the warm milk mixture, stirring until fully melted and smooth. Mix in the salt, vanilla, nutmeg, and Kahlua.
5
Gradually pour the warm chocolate mixture over the egg yolk mixture while continuously whisking to temper the eggs. This prevents them from scrambling.
6
Gently fold in the brioche bread cubes, ensuring they are well coated with the custard mixture.
7
Divide the mixture evenly among the prepared ramekins, filling them just to the top. Place the ramekins on a baking sheet for easier handling.
8
Bake in the preheated oven until the tops are golden brown and the centers are set, approximately 30 minutes for ramekins or 45 minutes for a large gratin dish.
9
While the pudding is baking, prepare the Kahlua caramel sauce. In a small saucepan, combine 1/2 cup sugar, 1/4 cup water, and a pinch of cream of tartar. Do not stir.
10
Bring the mixture to a boil and allow it to bubble until it turns a medium brown color. Remove from heat and, with care, add 1 cup of heavy cream, stirring to combine.
11
Return the saucepan to low heat, then mix in 1 tablespoon of Kahlua, allowing the sauce to thicken slightly.
12
To serve, ladle a generous tablespoon of Kahlua caramel sauce onto each plate. If using ramekins, carefully unmold each pudding onto the sauce; if using a gratin dish, place a spoonful of the pudding on the sauce.
13
Dust with powdered sugar and serve warm for an unforgettable dessert experience.
Nutrition Information
22.5g
Fat
29.2g
Carbs
5.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Mexican Chocolate Bread Pudding?
It is a rich, indulgent dessert featuring Mexican and bittersweet chocolate, Kahlua, and brioche bread, served with a Kahlua caramel sauce.
What kind of chocolate is used in this recipe?
The recipe uses 3 ounces of coarsely chopped Mexican chocolate and 3 ounces of bittersweet chocolate.
What type of bread is best for this pudding?
Brioche bread is specified because of its rich, buttery flavor and soft texture.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
What is the calorie count per serving?
Each serving contains approximately 333 calories.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How long does it take to bake the bread pudding?
Bake for 30 minutes if using individual ramekins, or 45 minutes if using a large gratin dish.
What is Kahlua and how is it used here?
Kahlua is a coffee liqueur that is used in both the chocolate custard base and the caramel sauce for depth of flavor.
How do I prepare the ramekins for baking?
Grease the ramekins with melted butter and dust them with granulated sugar to prevent the pudding from sticking.
Why do I need to temper the egg yolks?
Tempering the egg yolks by gradually adding warm chocolate mixture prevents them from scrambling when they hit the heat.
What spices are included in the custard?
The custard includes vanilla extract and freshly grated nutmeg for an aromatic profile.
Can I use whole eggs instead of just yolks?
The recipe specifically calls for 7 egg yolks to create a richer and creamier custard texture.
How should the brioche bread be prepared?
The brioche should have the crusts removed and be cut into 1/2-inch cubes.
What is in the Kahlua caramel sauce?
The sauce is made from sugar, water, cream of tartar, heavy cream, and Kahlua.
What is the purpose of the cream of tartar in the caramel?
Cream of tartar helps prevent the sugar from crystallizing, ensuring a smooth caramel sauce.
How do I know when the caramel is ready?
The sugar and water mixture should boil until it turns a medium brown color before adding the cream.
Should the bread pudding be served warm or cold?
It is best served warm for an unforgettable dessert experience.
What is the final garnish for the dish?
The dish is finished with a generous dusting of powdered sugar.
How do I serve the pudding with the sauce?
Ladle a tablespoon of sauce onto a plate, then unmold the ramekin or place a spoonful of pudding directly onto the sauce.
Can I use milk instead of heavy cream?
The recipe uses a combination of both whole milk and heavy cream to achieve the proper level of richness.
What happens if I stir the sugar while making caramel?
Stirring the sugar while it boils can cause it to crystallize; the recipe instructs not to stir during this phase.
Is there salt in this recipe?
Yes, 1/4 teaspoon of salt is added to the chocolate mixture to balance the sweetness.
How much bread do I need?
You will need approximately 7 cups of brioche bread cubes.
Can I make this in a single dish?
Yes, you can use a large gratin dish instead of individual ramekins.
What is the fat content per serving?
Each serving contains approximately 22.5g of fat.
What is the protein content per serving?
Each serving contains approximately 5.8g of protein.
Can I substitute Mexican chocolate with regular cocoa powder?
It is not recommended, as Mexican chocolate has a unique texture and flavor profile including cinnamon and sugar.
How many total ingredients are in this recipe?
There are 19 ingredients in total, including the components for the caramel sauce.
How much sugar is used in the custard?
The custard uses 1/2 cup of granulated sugar mixed with the egg yolks.
How much Kahlua is used in the caramel sauce?
The caramel sauce specifically uses 1 tablespoon of Kahlua.