Kahlua® bread pudding

    Kahlua® bread pudding


    31 people made this

    About this recipe: A well-flavoured, dense and delicious bread pudding that's enough to tantalise your taste buds. The pudding is flavoured with Kahlua and baked with a wonderful caramel sauce.

    Serves: 8 

    • 225g day old bread, cubed
    • 60g butter, melted
    • 60g chopped pecans
    • 3 eggs
    • 150g caster sugar, divided
    • 4 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 1 pinch salt
    • 750ml milk
    • 250ml coffee flavoured liqueur, such as Kahlua®
    • 1 teaspoon ground cinnamon
    • 220g light brown soft sugar
    • 110g butter
    • 2 tablespoons golden syrup

    Prep:20min  ›  Cook:50min  ›  Extra time:30min soaking  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease a baking dish. Set aside. Toss bread with melted butter and place half of them in prepared baking dish. Sprinkle with pecans. Top with remaining buttered bread cubes.
    2. In a large bowl, beat eggs, 100g sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes.
    3. Press bread cubes down again. Combine remaining sugar and cinnamon in a bowl. Sprinkle mixture all over. Set aside.
    4. Bring dark brown soft sugar, butter and golden syrup to the boil in a large pan. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
    5. Place baking dish in a larger baking tin. Pour some boiling water in the large pan halfway up the side of the smaller baking dish. Bake for 45 to 50 minutes or until golden. Serve warm.

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