Mexican Chocolate Bread Pudding with Kahlua Caramel Sauce

Indulge in the decadence of Mexican Chocolate Bread Pudding with Kahlua Caramel Sauce, a luscious dessert that combines rich, aromatic flavors with comforting textures. Made with tender brioche or challah cubes soaked in a spiced chocolate custard featuring authentic Mexican chocolate, cinnamon, and nutmeg, this dish is baked to golden perfection. The show-stopping Kahlua caramel sauce, made with coffee liqueur and brown sugar, adds a blissful sweetness and a touch of sophistication. Easy to prepare with simple ingredients, this dessert is perfect for entertaining or an elevated treat at home. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable finale to any meal.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 8 cups Day-old bread (such as brioche or challah)
• 2 cups Whole milk
• 1 cup Heavy cream
• 6 ounces Mexican chocolate (chopped)
• 0.5 cup Granulated sugar
• 2 tablespoons Cocoa powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 1 teaspoon Vanilla extract
• 4 large Eggs
• 1 tablespoon Butter (for greasing the pan)
• 0.25 cup Kahlua (coffee liqueur)
• 0.5 cup Brown sugar
• 0.25 cup Unsalted butter
• 0.25 cup Heavy cream (for caramel sauce)
• 0.125 teaspoon Salt (for caramel sauce)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter.

Step 2

Cut the day-old bread into 1-inch cubes and set them aside in a large mixing bowl.

Step 3

In a medium saucepan over medium heat, combine the whole milk, heavy cream, chopped Mexican chocolate, granulated sugar, and cocoa powder. Stir frequently until the chocolate is melted and the mixture is smooth. Remove from heat.

Step 4

Whisk in the ground cinnamon, ground nutmeg, and vanilla extract. Allow the mixture to cool slightly.

Step 5

In a separate bowl, lightly beat the eggs. Slowly pour the slightly cooled chocolate mixture into the eggs, whisking continuously to prevent the eggs from scrambling.

Step 6

Pour the chocolate custard mixture over the bread cubes. Gently stir to coat the bread evenly and let it sit for about 10 minutes to allow the bread to soak up the mixture.

Step 7

Transfer the bread mixture to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the top is set and slightly crisp.

Step 8

While the bread pudding is baking, prepare the Kahlua caramel sauce. In a small saucepan, combine the brown sugar and unsalted butter over medium heat. Stir until melted and bubbly, about 2-3 minutes.

Step 9

Gradually add the heavy cream and stir until smooth. Add the Kahlua and a pinch of salt, stirring to combine. Allow the sauce to simmer for another 2 minutes, then remove from heat.

Step 10

Once the bread pudding is done, remove it from the oven and let it cool slightly. Drizzle the warm Kahlua caramel sauce over the top before serving.

Step 11

Serve warm with whipped cream or a scoop of vanilla ice cream if desired. Enjoy!

Nutrition Facts

Serving size	(3342.6g)

Amount per serving	% Daily Value*
Calories	9369.8

Total Fat 363.8g	0%
Saturated Fat 200.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1913.1mg	0%
Sodium 10400.1mg	0%
Total Carbohydrate 1283.7g	0%
Dietary Fiber 64.7g	0%
Total Sugars 499.6g
Protein 246.2g	0%

Vitamin D 387.8IU	0%
Calcium 1929.6mg	0%
Iron 59.1mg	0%
Potassium 3929.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 10.5%

Carbs: 54.7%