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15 ingredients, 15 steps, cooking Kahlúa Bread Pudding

Good Morning every body, now you get cook recipe Kahlúa Bread Pudding with 15 ingredients and 15 steps. Next this is how to make it, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 15 stages of easy cooking Kahlúa Bread Pudding.

Ingredients for Kahlúa Bread Pudding

1. You need : Custard.
2. You need 1 cup : Kahlúa.
3. Prepare 1 cup : heavy cream.
4. It’s 1 tsp : vanilla extract.
5. It’s 1 1/2 tsp : ground cinnamon.
6. Prepare 1/2 tsp : ground ginger (optional).
7. It’s 1/2 tsp : ground nutmeg (optional).
8. It’s 1/2 cup : granulated sugar.
9. Prepare 8 : eggs (8-10 depending on the size of eggs used).
10. It’s 1 loaf : bread - A good dense white bread works best.
11. Prepare 1/2 cup : Craisins (dried cranberries).
12. Prepare 1/2 cup : Almonds (slivered or ground).
13. It’s : Ganache (optional).
14. You need 2 cup : chocolate chips.
15. Prepare 1 cup : heavy cream.

If all raw materials Kahlúa Bread Pudding it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Kahlúa Bread Pudding

1. Preheat oven to 350°F
   
2. Spray 8x8 pan with cooking spray
   
3. Cut enough bread into small cubes to loosely fill the pan. (You can over fill it a bit if using a fluffier bread)
   
4. Mix Kahlúa, heavy cream, cinnamon and optional spices in a 4 cup container
   
5. Add sugar and mix thoroughly until it is dissolved. Taste and add more sugar if not sweet enough for you.
   
6. In a separate container scramble eggs. You need enough to bring your custard to 4 cups.
   
7. Add eggs to Kahlúa/cream mixture and blend thoroughly.
   
8. Pour custard mixture over bread cubes.
   
9. Sprinkle craisins and almonds evenly over bread/custard.
   
10. Press bread cubes down into the custard until all the bread is soaked. If using a dense bread you may need to let it sit for about 30 minutes to let the custard soak in completely.
    
11. Bake for 50 to 70 minutes. It will rise well above the pan rim. It's done when it feels dry on top and doesn't sound squishy when pressed in the middle.
    
12. For optional Ganache, heat cream to about 190°F in stainless steel bowl over a pan of boiling water.
    
13. Remove cream from heat and put chocolate chips into got cream and add a pinch of salt. Do not stir. Let sit for about 10 minutes. Gently stir with a whisk until smooth and shiny.
    
14. Turn pot of water down to a low simmer and return the bowl of Ganache to hold warm until needed. DO NOT let any water get into Ganache.
    
15. Drizzle warm Ganache over bread pudding just before serving.
    
16. Finish and Enjoy.

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