Chocolate Tequila Bread Pudding
From wynnebaer 15 years ago
- 60 minutes to make
- Serves 6
This is a great bread pudding...Chocolate and tequila..Oh yeah.
Ingredients
- Pudding shopping list
- 3/4 cup sugar shopping list
- 1/2 loaf day old French bread, cut into 1/2 in. slices then divided in 1/2 shopping list
- 2 tbls. butter, melted shopping list
- 3/4 cup pineapple, chopped, fresh or canned shopping list
- 3/4 cup semisweet chocolate chips shopping list
- 3 eggs, beaten shopping list
- 2 cups milk shopping list
- 1/4 cup tequila shopping list
- 1/4 cup Kahlua shopping list
- 1 tbls. vanilla shopping list
- whipped cream shopping list
- 1 cup whipping cream shopping list
- 2 tbls. sugar shopping list
- Cajeta Sauce shopping list
- 4 cups milk shopping list
- 1/8 tsp. baking soda shopping list
- 2 cups sugar shopping list
- 2 tbls. cornstarch shopping list
- 1/4 cup cold water shopping list
- powdered sugar, to garnish shopping list
How to make it
- Heat oven to 350
- Bread pudding
- In saucepan,put sugar in over medium-high heat, stirring occasionally, until sugar becomes a light golden
- color
- Pour into a 9-inch glass baking dish
- Tilt pan to evenly coat bottom and sides with sugar
- Let cool
- Line pan with bread slices and drizzle butter evenly over bread
- Scatter pineapple and chocolate chips over top
- In a mixing bowl, whisk together eggs, milk, tequila, Kahlua and vanilla
- Pour mixture over the bread and let stand at room temperature until bread fully absorbs
- liquid
- Set baking dish in pan larger than baking dish, filling with enough water to reach one inch up side of dish
- Bake until pudding is firm, 50-60 minutes
- Remove from oven and cool on rack
- Whipped Cream
- Beat cream and sugar until stiff peaks form with hand mixer
- Cover and refrigerate until ready to serve
- Cajeto Sauce
- In saucepan, heat milk over medium heat
- Stir in baking soda and heat until almost boiling
- Add one cup sugar and stir until dissolved
- Put remaining sugar in skillet and melt slowly over low heat, stirring continuously until the sugar is amber color
- Slowly add to milk mixture, continuously whisking
- In bowl, dissolve cornstarch in cold water, stirring until smooth
- Gradually stir cornstarch mixture into milk mixture and cook over low heat at slow boil until mixture thickens, about 30
- minutes
- Cut warm pudding into squares and put on dessert plates
- Spoon Cajeta sauce around squares and top with a dollop of whipped cream
- Sift confectioners sugar to garnish
The Rating
Reviewed by 7 people-
~Hello~
Unusual, creative use of flavors and textures~
I really like the use of the Pineapple for
moisture~
"5"FORK!!!!!
~*~mj~*~
mjcmcook
in Beach City loved it
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OMG THIS IS SO AWESOME WYNNE VERY UNIQUE !!!! FOR SURE GREAT POST MY FRIEND
CANT WAIT TO TRY IT ........FLAGGED FOE UNIQUE
***** 10 *****
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I am so into bread puddings lately! This sounds divine, wynne. You have certainly earned my meager 5 and my thanks...
Lorraine
lacrenshaw
in Horsham loved it
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