Chocolate Bread Pudding With Pecan Streusel Topping Recipe

How to Make Chocolate Bread Pudding With Pecan Streusel Topping

1. **Make the Pecan Streusel:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup chopped pecans, 1/4 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces. Use your fingers to crumble the mixture until it resembles coarse crumbs. Refrigerate until needed.
2. **Prepare the Loaf Pan:** Butter a 9x13 inch glass loaf pan and dust it with 2 tablespoons granulated sugar.
3. **Melt the Chocolate:** In a double boiler or heat-safe bowl set over a pan of simmering water, melt 8 ounces of bittersweet chocolate. Stir occasionally until smooth.
4. **Chocolate Mixture:** Remove from heat and whisk in 1/2 cup packed light brown sugar and 1/2 cup heavy cream until smooth. Let cool for 10 minutes.
5. **Preheat Oven:** Preheat oven to 325°F (160°C).
6. **Custard Base:** In a large bowl, whisk together 4 large eggs, 4 large egg yolks, 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and pale.
7. **Combine Chocolate and Custard:** Gradually whisk 1/4 cup of the custard mixture into the chocolate to temper it, then gently fold the entire chocolate mixture into the remaining custard.
8. **Add Bread:** Add 6 cups cubed day-old bread to the custard mixture, gently tossing until evenly coated. Refrigerate for 20 minutes to allow the bread to absorb the custard.
9. **Bake:** Pour the bread pudding mixture into the prepared loaf pan. Place the pan in a larger roasting pan. Pour boiling water into the larger pan, filling it halfway up the sides of the loaf pan (this creates a water bath for even baking).
10. **Add Streusel & Bake:** Sprinkle the refrigerated pecan streusel evenly over the top. Bake for 1 hour and 45 minutes to 2 hours, or until a knife inserted into the center comes out with moist crumbs attached (it shouldn’t be completely dry).
11. **Make Kahlúa Sauce:** While the pudding bakes, prepare the sauce. In a double boiler or heat-safe bowl over simmering water, melt 4 tablespoons (1/2 stick) unsalted butter. Stir in 1/4 cup Kahlúa and 1/4 cup granulated sugar. Whisk until the sugar dissolves.
12. **Temper Egg:** Whisk 1 tablespoon of the Kahlúa mixture into 1 large egg yolk to temper it. Gently whisk the tempered yolk back into the remaining sauce in the double boiler. Cook, stirring constantly, until slightly thickened.
13. **Strain & Serve:** Strain the sauce through a fine-mesh sieve into a warmed pitcher. Cover with foil to keep warm.
14. **Serve:** Let the bread pudding cool slightly before slicing. Serve warm with a generous pool of the Kahlúa sauce and a dollop of whipped cream.