Kahlua® bread pudding

    (33)
    1 hour 40 min

    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.


    32 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (28)

    by
    52

    I'm confused as to how this is getting a five star rating from anyone. Great idea, but it's waaaay to soggy. If your going to make this, take the advice from the person that used a 16 oz loaf of bread AND use much less Kaluha. It was way too strong using a cup. Soggy is an understatement -- if you follow the directions the way they are stated, your bread pudding will be more like an alcoholic bread soup!  -  18 Feb 2002  (Review from Allrecipes US | Canada)

    by
    37

    This was the best recipe for bread pudding! I've made it a few times and added extra goodies. I used 16 oz of french bread instead of 8. I found 8 to be a bit too soggy. I used twice as many pecans and added some rasins. I think I may cut back a bit on the Kaluah next time. I also reheated the leftovers in a toaster oven instead of the microwave. It kept the toping crisp.  -  22 Nov 2001  (Review from Allrecipes US | Canada)

    by
    36

    This recipe is great!! I double the bread though. Also when I was out of coffee liquor I substituted rum (dark rum works best) but only about 1/2-3/4 of a cup b/c otherwise it is too strong. Make up the rest of the liquid with more milk. Everytime I go to a pot luck I am asked to bring my bread pudding!!  -  05 Nov 2003  (Review from Allrecipes US | Canada)

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