Old Fashioned Chocolate Bread Pudding with Kahlua Caramel Sauce

There’s a certain magic in a dessert that can transport you back to childhood, a warm hug on a plate that whispers tales of simpler times. For me, that dessert is undeniably bread pudding. I recall my grandmother, a woman whose kitchen was the heart of our home, meticulously preparing this very dish. The scent of melting chocolate and warm spices would fill the air, a prelude to the comforting embrace of creamy, decadent pudding. She’d always add that special touch – a drizzle of homemade caramel – and this particular version, with its deep chocolate notes and the subtle kick of Kahlua, feels like a perfect homage to her legacy, a celebration of cherished memories and enduring flavors.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12
• Yield: 12 individual puddings
• Dietary Type: Contains Dairy, Eggs, Gluten, Nuts

Ingredients

For the Chocolate Bread Pudding:

• 7 cups challah or white bread, with crusts removed, cut into 1/2-inch cubes
• 2 tablespoons butter, melted (for greasing the pan)
• Granulated sugar (for dusting the pan)
• 2 cups whole milk
• 2 cups heavy cream
• 6 ounces fine quality bittersweet chocolate, roughly chopped
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/8 teaspoon grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup walnuts, chopped
• 2 tablespoons Kahlua
• 7 egg yolks
• 1/2 cup sugar

For the Kahlua Caramel Sauce:

• 1/2 cup sugar
• 1/4 cup water
• 1 pinch cream of tartar
• 1 cup cream
• 1 tablespoon Kahlua

For Serving:

• Vanilla ice cream

Equipment Needed

• 12 small ramekins (approximately 6-ounce capacity)
• Medium saucepan
• Small saucepan
• Whisk
• Large bowl
• Baking sheet
• Measuring cups and spoons
• Spatula

Instructions

1. Preheat your oven to 375°F (190°C). This is a crucial first step to ensure even baking and a beautifully browned exterior.
2. Begin by preparing your serving vessels. Butter the inside of 12 small ramekins thoroughly. Then, dust them generously with granulated sugar, tapping out any excess. This creates a lovely, slightly crisp exterior and helps the puddings unmold easily.
3. In a medium saucepan, gently heat the whole milk and heavy cream over medium heat until they are steamy. It is imperative that you DO NOT boil this mixture. Overheating can scald the milk and affect the final texture.
4. Once the milk and cream are steamy, turn off the heat. Immediately add the roughly chopped bittersweet chocolate, salt, vanilla extract, grated nutmeg, ground cinnamon, chopped walnuts, and 2 tablespoons of Kahlua to the warm liquid.
5. Stir the mixture gently until the chocolate is completely melted and incorporated, creating a smooth, luxurious base.
6. In a separate bowl, whisk together the egg yolks with the 1/2 cup of sugar until the mixture is pale yellow and slightly thickened. This process is called tempering, and it helps to prevent the eggs from scrambling when added to the warm chocolate mixture.
7. Slowly pour about half of the warm chocolate mixture into the egg yolk mixture while whisking constantly. This gradual introduction of heat gently warms the eggs.
8. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining chocolate mixture. Whisk to combine everything thoroughly.
9. Now, it’s time to add the star of the show: the bread. Gently fold in the 1/2-inch cubed challah or white bread into the chocolate mixture. Ensure each piece of bread is coated. Be careful not to overmix, as you want the bread to retain some of its structure.
10. Carefully transfer the pudding mixture to the prepared ramekins. DO NOT OVERFILL. Fill each ramekin just to the top edge. This prevents overflow during baking and ensures a neat presentation.
11. Place the filled ramekins on a baking sheet. This makes them easier to handle and catches any potential drips.
12. Bake in the preheated oven until the puddings are nicely browned and appear set, which should take approximately 30 minutes. A good indicator of doneness is when the edges are firm and the center is just slightly yielding.

Making the Kahlua Caramel Sauce:

1. While the bread pudding bakes, prepare the exquisite Kahlua Caramel Sauce. In a small, heavy-bottomed saucepan, combine the 1/2 cup sugar, 1/4 cup water, and the pinch of cream of tartar.
2. Place the saucepan over medium-high heat. DO NOT STIR the sugar mixture at this stage. Stirring too early can cause the sugar to crystallize.
3. Bring the mixture to a boil and cook until the caramel begins to brown. Watch it closely, as caramel can go from perfect to burnt very quickly. You are looking for a medium brown color.
4. When the caramel has reached the desired medium brown hue, remove the saucepan from the heat.
5. Carefully add the 1 cup of cream. The mixture will bubble up vigorously – this is normal. Whisk gently until the caramel is smooth.
6. Allow the caramel to simmer for a moment, then add the 1 tablespoon of Kahlua. Stir to incorporate the liqueur. Set the sauce aside.

To Serve:

1. To present this masterpiece, ladle some of the warm Kahlua Caramel Sauce onto each individual serving plate.
2. Unmold each bread pudding from its ramekin by carefully inverting it onto the plate, directly on top of the sauce.
3. Serve the bread pudding warm, topped with a generous scoop of vanilla ice cream. The contrast of warm, rich pudding, cool ice cream, and luscious caramel is simply divine.

Expert Tips & Tricks

• Bread Choice is Key: While challah is traditional and adds a lovely richness, a good quality day-old white bread will also work beautifully. The key is for the bread to be slightly stale, allowing it to absorb the custard without becoming mushy.
• Don’t Rush the Chocolate: Ensure your chocolate is finely chopped. This allows it to melt smoothly and evenly into the warm milk and cream, creating a deeply chocolatey base without any grainy texture.
• Tempering Eggs Made Easy: If you’re nervous about tempering the eggs, a good trick is to use an immersion blender to combine the chocolate mixture and the egg yolk mixture. This ensures a smooth, well-emulsified base every time.
• Caramel Control: The most crucial part of making caramel is watching it. Have all your ingredients measured and ready before you start. If you’re worried about it burning, you can slightly undercook it, as it will continue to cook from residual heat. If it gets too dark, it’s best to start over, as burnt caramel has a bitter taste.
• Make-Ahead Magic: The bread pudding base (bread cubed and sauce mixed, but not combined with the bread yet) can be prepared a day in advance and stored in the refrigerator. When ready to bake, fold in the bread, pour into ramekins, and bake as directed. The caramel sauce can also be made ahead and gently reheated.

Serving & Storage Suggestions

This Old Fashioned Chocolate Bread Pudding is best enjoyed warm, right after it’s been prepared. The creamy custard, rich chocolate, and warm spices are at their peak when served fresh from the oven. The vanilla ice cream melting into the warm pudding is an absolute must for the classic experience.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm individual portions in the microwave at 50% power or in a low oven (around 300°F/150°C) until heated through. The Kahlua Caramel Sauce will thicken in the refrigerator; gently reheat it on the stovetop or in the microwave until pourable.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	760.5 kcal	N/A
Calories from Fat	288 kcal	N/A
Total Fat	32.1 g	49%
Saturated Fat	16.8 g	83%
Cholesterol	182.4 mg	60%
Sodium	754.1 mg	31%
Total Carbohydrate	98.3 g	32%
Dietary Fiber	3.6 g	14%
Sugars	24.4 g	97%
Protein	20.3 g	40%

(Nutritional information is an estimate and may vary based on ingredients used.)

Variations & Substitutions

• Nut-Free Delight: For a nut-free version, simply omit the walnuts. The bread pudding will still be incredibly delicious.
• Darker Chocolate Intensity: If you prefer a more intense chocolate flavor, you can use a higher percentage cacao bittersweet chocolate, such as 70%.
• Booze-Free Baking: If you prefer not to use alcohol, you can omit the Kahlua from both the bread pudding and the caramel sauce. You could replace the Kahlua in the caramel with a touch of coffee or extra vanilla extract for added depth of flavor.
• Dairy-Free Adaptations (with caution): While this recipe is traditionally dairy-based, you could attempt a dairy-free version by using full-fat coconut milk instead of whole milk and heavy cream, and a dairy-free chocolate. However, the texture and richness may be altered.

FAQs

Q: Can I use regular bread instead of challah?
A: Absolutely! Day-old white bread, brioche, or even croissants can be used. Ensure they are slightly stale to absorb the custard properly.

Q: My caramel sauce became hard. What did I do wrong?
A: This usually happens if the sugar crystallizes. Ensure you are not stirring the sugar and water mixture before it starts to boil and reaches the desired color. Using a clean saucepan and a pinch of cream of tartar also helps prevent crystallization.

Q: Can I bake this in one large dish instead of individual ramekins?
A: Yes, you can bake this in a single 9×13 inch baking dish. The baking time may need to be adjusted slightly, likely around 45-55 minutes, or until the center is set.

Q: How do I ensure my bread pudding is creamy and not dry?
A: The key to a creamy bread pudding is the custard ratio and not overbaking. Ensure the bread is well-coated in the custard mixture and bake just until it’s set, not until it’s overly firm.

Q: Can I add other mix-ins to the bread pudding?
A: Certainly! Chocolate chips, dried fruit like cranberries or cherries, or even a sprinkle of espresso powder can add interesting flavor dimensions. Fold them in along with the bread cubes.

This Old Fashioned Chocolate Bread Pudding with Kahlua Caramel Sauce is more than just a dessert; it’s an experience. It’s a testament to the enduring appeal of classic comfort food, elevated by thoughtful ingredients and a touch of grown-up indulgence. Gather your loved ones, gather your ingredients, and create a memory around your table. I have no doubt that this rich, decadent, and utterly satisfying pudding will become a cherished favorite in your repertoire, just as it is in mine. Enjoy every single spoonful!