Chunky Chocolate Walnut Bread Pudding with Kahlua Cream Sauce Recipe
Chef Patrick Mould shares his recipe for the classic Louisiana dessert: bread pudding.
Consider French bread a pillar of Louisiana cooking. This warm, yeasty staple can be dipped in gumbo or jambalaya, and it’s a base to creamy, savory crawfish bread. But it can also be sweet: Use dry French bread as the base of bread pudding, a sweet, gooey dessert that wastes nothing.
For an extra-fun grocery shopping experience, pick up a loaf of French bread at The French Market in New Orleans. Then follow Chef Patrick Mould’s recipe below and have a taste for yourself.
Chef Patrick Mould is an expert on Louisiana's Cajun and Creole cuisine, and he shares his know-how through cookbooks, culinary tours and classes.
Ingredients for Bread Pudding:
- Non-stick pan spray
- 6 cups day-old French bread, cubed
- 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 (such as an 8x10x2-sized dish) with pan spray and line with cubed French bread. Preheat oven to 350 degrees. In medium mixing bowl, beat together sugar and eggs for approximately 3 to 4 minutes, or 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 over medium heat, warm heavy cream, sugar and Kahlua. Combine cornstarch and water and mix until cornstarch is dissolved. Pour into heated cream mixture and whip until thickened. Top individual servings of bread pudding with sauce.
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