Kahlua Chocolate Bread Pudding - IN THE OVEN!
03/28/04 07:47 PM
My Mother In-law made this at Christmas time and I asked her to give me the recipe so I could make it safe for ME So, she mailed me a copy last week.
Kahlua Chocolate Bread Pudding
1 (1-pound) loaf French or Italian bread, cubed (I left the crust on & used Grandcentral Bakery's Como made fresh daily bread) 1-1/2 cups vanilla soy or rice milk
1-1/2 cups chocolate soy or rice milk
1/4 cup heavy cream (mix 1/4 cup soy or rice milk with 1-1/2 tbs. powdered soy milk) 1/2 cup coffee flavored liqueur (I used Kahlua, homemade even that we gave for Christmas gifts) 1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
1-1/2 cups eggbeaters, lightly beaten (equivalent of 6 eggs)
8 ounces semisweet chocolate, grated(optional) (I chopped up generic brand chips non-dairy)
Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
Serve the soy pudding or soy ice cream warm, or refrigerate and serve chilled.... you know what you can and can't handle