Chunky Chocolate Walnut Bread Pudding with Kahlua Cream Sauce
Chef Patrick Mould shares his recipe for the classic Louisiana dessert bread pudding.
Lafayette chef Patrick Mould is an expert on Louisiana's Cajun and Creole cuisine. He shares his know-how through cookbooks, culinary tours and classes, and his own show, "Cooking Up a Good Life." Here, he shares his recipe for making one of Louisiana's favorite desserts: bread pudding.
Ingredients:For the Bread Pudding: Non-stick pan spray 16 ounces cubed day-old French bread (6 cups) 1 cup granulated sugar 4 large eggs 1 tablespoon pure vanilla extract 3 cups milk 1/4 cup chocolate chips 1/4 cup walnut pieces For the Kahlua Sauce: 1 cup heavy cream
1/4 cup sugar
1/2 cup Kahlua
2 tablespoons cornstarch
1 tablespoon water
For Bread Pudding
Spray medium-sized baking dish (8 x 10 x 2) with pan spray and line with cubed French bread. Preheat oven to 350 degrees.
In medium mixing bowl, beat together sugar and eggs approximately 3 to 4 minutes, until light and fluffy.
Add milk and vanilla and beat until combined. Pour over cubed bread and soak for 30 minutes.
Stir in chocolate chips and walnut pieces until evenly dispensed throughout the bread pudding.
Bake for 1 hour. Bread pudding should be puffy and brown.
In a small saucepot, heat heavy cream, sugar and Kahlua over a medium heat.
Combine cornstarch and water, and mix until cornstarch is dissolved. Whip into heated cream mixture and stir until thickened.
Top individual servings of bread pudding with sauce.
You can watch chef Mould make his bread pudding recipe on our YouTube channel.