Recipe: Kahlua Bread Pudding

Kahlua Bread Pudding

1 loaf country egg bread
6 cups heavy cream
1 cup raisins
1/2 bar Mexican sweet chocolate
1/2 cup Kahlua coffee liqueur
6 eggs
1 cup brown sugar
1 Tbsp cinnamon (or 2 cinnamon sticks)
3 Tbsp vanilla

Preheat oven to 350 degrees, then cut bread into 1 inch slices.

Heat cream, raisins, chocolate and Kahlua until hot.

Whisk eggs until frothy, add the sugar cinnamon and 1/2 of vanilla and salt to the egg mixture until combined.

Remove cream mixture from the stove and whisk into the egg mixture.

Build the bread pudding by placing 1 layer of bread into pan. Pour 1/4 of the custard mixture over the layer, making sure to cover all surfaces of the bread. Repeat the process until the pudding is built to the top of the pan.

Pour the remaining custard mixture over the pudding and bake for about 1 hour or until the bread pulls away from the sides. The bread pudding will be firm, yet a little wobbly. Garnish with strawberry.