CROISSANT PUDDING WITH CHOCOLATE KAHLUA SAUCE
These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.-Cheryl Tucker, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets. , In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding.
Nutrition Facts : Calories 894 calories, Fat 51g fat (31g saturated fat), Cholesterol 303mg cholesterol, Sodium 795mg sodium, Carbohydrate 99g carbohydrate (81g sugars, Fiber 2g fiber), Protein 10g protein.
OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE
Are you tired of serving the 'same old - same old' dessert to your family and friends? Then skip the cake and coffee tonight and serve up this delicious treat that will have everyone coming back for seconds. Old fashioned bread pudding gets a hip new update with chocolate, walnuts and Kahlua.
Provided by Feast Your Eyes
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F
- Begin by buttering 12 small ramekins and dusting with granulated sugar.
- Bread Pudding:
- Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
- Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
- Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
- Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
- Bake until nicely browned and set, about 30 minutes.
- Kahlùa Caramel Sauce:
- Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
- To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
- Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.
MEXICAN CHOCOLATE BREAD PUDDING
Provided by Marcela Valladolid
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
- Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
- Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
- Preheat the oven to 350 degrees F.
- Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.
MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE
Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.
Provided by DailyInspiration
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
- Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
- Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
- To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.
KAHLUA CHOCOLATE BREAD PUDDING
Steps:
- In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
- Butter an 8 x 13inch glass loaf pan and dredge it with sugar.
- In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
- Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce.
- In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
- Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.
MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM
Make and share this Mexican Coffee Pudding With Kahlua Whipped Cream recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 15m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
- Whisk in milk and 1 cup cream.
- Bring to boil over medium-high heat, whisking constantly.
- Boil 1 minute, whisking constantly.
- Divide among 6 small bowls.
- Cover and chill until cold, about 4 hours.
- Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form.
- Spoon atop puddings; sprinkle with cinnamon.
MEXICAN CHOCOLATE PUDDING
The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009
Provided by my3beachbabes
Categories Dessert
Time 1h50m
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
- 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
- 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
NUTELLA CHOCOLATE CARAMEL SAUCE
A thick, Chocolate and Hazelnut flavored Caramel Sauce that can be used as a Ganache, Glaze or warmed as a sauce. Works just as well for the layers of a Cake as it does as a topping for a Ice Cream Sundae!
Provided by Mark F.
Categories Sauces
Time 20m
Yield 600 grams (about 2.5 Cups)
Number Of Ingredients 8
Steps:
- Combine the Sugar, Water and Corn Syrup (or Glucose) in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
- Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
- Make a slurry (i.e. a paste) with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
- Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
- Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius).
- Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
- When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
- Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
- Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
- Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.
Nutrition Facts : Calories 4.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 2.3, Carbohydrate 0.7, Sugar 0.6
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