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Chocolate Pecan Kahlua Bread Pudding

Chef admin | Restaurant

DJ Chef Marc Weiss, food editor of The Best of Long Island Restaurants magazine puts his unique flava into this traditional southern favorite.

  • Serves: ---
  • Vegetarian: ---
  • Preparation Time: 15 Minutes
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  • Dish Type: Desserts
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  • Recipe


    • 1 4 inch half Aluminum pan
      1 pinch of Salt
      1 4 inch full Aluminum pan
      2 tbsp. Vanilla extract
      1/2 cup chopped Pecans
      1/2 cup Kahlua
      1/2 dozen Eggs
      1 Half a loaf of day old, cubed White bead
      1 pint of Milk
      1/2 lb. melted Semi-sweet chocolate
      1/2 cup Sugar


    1. 1) Preheat oven to 350

      2) In a mixing bowl, mix together the melted chocolate, eggs, sugar, milk, Khalua, vanilla, & salt.

      3) In another bowl add the cubed bread & pecans. Pour the mixture over bread and mix well. Let stand for 15 minutes or until the bread has soaked up some of the liquid.

      4) Take look at it and if you think it’s looks dry add a little more milk to it. This will not change the recipe; you just want the bread pudding to be moist when you add it to the baking pan.

      5) Add the bread pudding to the ½ pan. Fill the full pan with warm to hot water half way & insert the ½ pan. This is the water bath technique. This will keep the bread pudding moist throughout the cooking process.

      6) Bake for 40 minutes or until browned and springy to the touch.

      Optional: Serve with whippped cream topping

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