Chunky Chocolate Walnut Bread Pudding with Kahlua Cream Sauce Recipe
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. And watch the video above to get extra instruction in the kitchen.
Bread Pudding Ingredients:
- 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 1/2 cups milk
- 1/4 cup chocolate chips
- 1/4 cup walnut pieces
Method of Preparation: 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 45 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.
Ingredients for the Kahlua Sauce:
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup Kahlua
- 2 tablespoons cornstarch
- 1 tablespoon water
Method of Preparation: 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.