Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 tablespoons butter, melted
• granulated sugar, for dusting the pan
• 7 egg yolks
• 1/2 cup sugar
• 2 cups whole milk
• 2 cups cream
• 3 ounces mexican chocolate, coarsely chopped
• 3 ounces bittersweet chocolate, coarsely chopped
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/8 teaspoon nutmeg
• 2 tablespoons kahlua
• 7 cups brioche bread, cut into 1/2 cubes (crusts removed)
• 1/2 cup sugar
• 1/4 cup water
• 1 pinch cream of tartar
• 1 cup cream
• 1 tablespoon kahlua
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 375 degrees. butter 12 ramekins or a large gratin dish. dust with granulated sugar.
• 2 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.
• 3 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.
• 4 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.