Zutaten für Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce
- Butter
- 1 cup granulated sugar (1/2 cup for pudding, 1/2 cup for caramel)
- 4 large egg yolks
- Whole Milk
- 1 cup heavy cream (plus 1 cup for caramel)
- Mexican Chocolate
- Bittersweet Chocolate
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 4 tablespoons Kahlúa (2 tablespoons for pudding, 2 tablespoons for caramel)
- Brioche Bread
- 1/4 cup water
- 1/8 teaspoon cream of tartar
- Powdered sugar, for dusting
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce
- Preheat oven to 375°F (190°C).
- Butter 12 ramekins (or a large gratin dish) and dust with 1 tablespoon granulated sugar.
- In a large bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
- In a medium saucepan, heat 2 cups whole milk and 1 cup heavy cream over medium heat until steaming. Do not boil.
- Remove from heat and stir in 6 ounces Mexican chocolate (chopped), 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, and 2 tablespoons Kahlúa.
- Whisk the warm chocolate mixture into the egg yolk mixture slowly and gradually.
- Gently fold in 4 cups cubed day-old challah bread (or similar sturdy bread).
- Divide the pudding mixture evenly among the prepared ramekins. Place ramekins on a baking sheet.
- Bake for 30-35 minutes (ramekins), or 45-50 minutes (gratin dish), until the pudding is set and the top is golden brown.
- While the bread pudding bakes, prepare the Kahlúa caramel sauce:
- In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup water, and 1/8 teaspoon cream of tartar. Do not stir.
- Bring to a boil over medium heat and cook until the sugar turns a deep amber color, swirling the pan occasionally to ensure even cooking. (Be careful not to burn the caramel!)
- Carefully remove from heat and slowly whisk in 1 cup heavy cream. The mixture will bubble vigorously. Whisk until smooth.
- Stir in 2 tablespoons Kahlúa.
- To serve: Ladle some of the Kahlúa caramel sauce onto each plate. Invert the bread pudding from the ramekins (or serve directly from gratin dish) onto the sauce. Dust with powdered sugar and serve warm.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
116g
Fat
78g
Carbs
34g
