Am I the only one that’s a bit weirded out by bread pudding? To me, bread shouldn’t be soggy. Or in pudding form. However, I was pretty surprised once I tried this. With one bite, I had a new favorite dessert.
I decided to change up this week’s recipe a bit. Since there was not a drop of bourbon in the house, I decided to go with a little Kahlua. And since everything’s better with chocolate, I added a little cocoa powder, too. But take it from Dorie: when she says that this is best enjoyed at room temperature the same day it’s baked, she means it. I left this in the fridge overnight and she’s right… the texture’s just not the same. It’s still really yummy, but definitely not as lovely as it is once out of the oven.
Chocolate Kahlua Bread Pudding (pg. 407)
Adapted from: Baking – From My Home to Yours by Dorie Greenspan