Michelle’s Bread Pudding with Kahlua Sauce
2 c. milk
1/2 c. sugar
1/2 c. chopped pecans (or raisins)
2 eggs, beaten
1 tsp. cinnamon
3-4 c. soft bread cubes
½ stick butter (not margarine)
Preheat oven to 350 degrees. Pour the melted butter into a 13 x 9 inch pan. In deep mixing bowl, combine milk, eggs, 1/2 cup sugar, pecans, and cinnamon. Mix well. Fold in bread cubes and allow to sit for 1-2 minutes. Pour mixture into baking pan, allowing butter to float to top. Bake in 350 degree oven for 1 hour, until nicely browned. Pudding will rise while baking and then fall once removed from heat. Allow to cool slightly.
For Kahlua sauce: In medium saucepan, combine 2 cups sugar, 1/2 cup milk, 1/2 stick butter, 1/2 cup Kahlua and 1/2 tsp vanilla. Bring to a boil over medium heat, stirring continuously. Allow to cook at a rolling boil for 1-2 minutes, then remove from heat,continuing to stir, until no bubbles remain in sauce. Serve over sliced bread pudding, and for an extra treat, top bread pudding with ice cream and a large dollop of the Kahlua sauce.
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