Kahlua Chocolate Bread Pudding

BREAD PUDDING
4 oz Unsweetened chocolate
3/4 c Brown sugar; firmly packed
1 1/2 c Cream
6 Eggs
2 Egg yolks
3/4 c Sugar
1 ts Vanilla
3/4 Loaf stale French bread; cut
-into 1 inch cubes

-KAHLUA SAUCE-
1/3 c Unsalted butter; cut into 6
-pieces
1 c Kahlua
1/2 c Sugar
1 Egg; lightly beaten
3/4 c Whipping cream; whipped to
-soft peaks, for garnish

TOO HOT TAMALES SHOW #TH6179

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.

Yield: 6 servings