Double Chocolate Pecan Bread Pudding

This recipe is fantastic! It makes enough for a 9×13 pan, but when I made it I used an 8×8 square pan and a loaf pan. It’s delicious. Chocolate in the custard and chocolate chips in the actual bread pudding – heck yes a double load of chocolate.I found the original recipe here, and the only thing I changed was I ran out of Kahlua (the travesty!), and substituted milk for the heavy cream and the remainder of the Kahlua I didn’t have.The more I write on the blog, as in number of posts, I realize how much I just want to get to the recipe. So, I hope that my readers don’t mind when I have a short post, because I just want to share the food. Enjoy this!

Ingredients

Yield: 1 9×13 pan

5 c. cubed bread (day old, or stale)
½ c. chocolate chips
½ c. chopped pecans
1 c. brown sugar, packed
¼ c. cocoa powder
1½ tsp. cinnamon
½ tsp. cardamom
Pinch of salt
5 eggs, lightly beaten
2 c. milk
½ c. Kahlua
1 tsp. vanilla

Spray a 9×13 pan with non-stick stray. Put the cubed bread in a baking dish. Sprinkle the chocolate chips and pecans over the bread. Set aside.In a large bowl, combine the brown sugar, cocoa powder, cinnamon, cardamom, and salt. Add the eggs, and whisk until combined.Add the milk, Kahlua and vanilla. Whisk until thoroughly incorporated.Pour the mixture over the bread cubes, and let sit 45 minutes to an hour, or until soaked through.Preheat oven to 350°F. Bake the bread pudding for 60-75 minutes, or until the custard is set. Check halfway. If the bread is getting dark, cover with aluminum foil. Let cool before serving.Best if served warm with ice cream or whipped cream on top!

One thought on “Double Chocolate Pecan Bread Pudding

  1. I can vouch for this recipe! It is absolutely delicious! Almost as good as your visit! Thanks for making this one for us Stephanie! 💖

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