This is another version of the traditional custard pudding that people have come to associate with South Louisiana. This recipe was first invented by a restaurant in New Orleans. I have been told people enjoy this version just as much - a compliment I don't take lightly.
Non-stick pan spray
16 ounces cubed day old French bread (6 cups)
1 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups milk
1 1/4 cups chocolate chips
1 cup chopped walnuts
Kahlua Cream Sauce:
1 cup heavy cream
1/4 cup sugar
1/2 cup Kahlua
2 tablespoons cornstarch
1 tablespoon water
1. Spray medium-sized baking dish (8 x 10 x 2) with pan spray and line with cubed French bread. Preheat oven to 350 degrees.
2. In medium mixing bowl, beat together sugar and eggs approximately 3-4 minutes, until light and fluffy.
3. Add milk and vanilla and beat until combined. Pour over cubed bread and soak for 30 minutes.
4. Stir in chocolate chips and walnut pieces until evenly dispensed throughout the bread pudding.
5. Bake for 1 hour. Bread pudding should be puffy and brown.
1. In a small saucepot, heat heavy cream, sugar and Kahlua over a medium heat.
2. Combine cornstarch and water and mix until cornstarch is dissolved. Whip into heated cream mixture and stir until thickened.
3. Top individual servings of bread pudding with sauce.
Yields approximately 15 servings.
Recipe compliments of Chef Patrick Mould.