Chocolate Bread Pudding With Pecan Streusel Topping
Yummy! Yummy! yummy! i got this from an old magazine clipping of unknown origin. Very rich and dense but oh so yummy!!
Steps
In a medium bowl , combine all the ingredients for the pecan streusel and toss together with your finger.
Refrigerate until needed.
Butter an 9x13 glass loaf pan and dredge it with sugar.
In the top of a double boiler , melt chocolate over simmering water.
Add the brown sugar and cream , whisk until smooth and remove from heat.
Cool for 10 minutes.
Preheat the oven to 325 degrees.
In a very large bowl , whisk together thoroughly the eggs , egg yolks , sugar , and vanilla.
Stir 1 / 4 cup of this custard mixture into the chocolate to temper it , then add all of the chocolate mixture back into the custard.
Add the bread cubes to the bowl , toss until they are evenly coated , and let sit in the refrigerator for 20 minutes.
Pour into prepared loaf pan and place in a larger pan.
Fill the larger pan with boiling water to come halfway up the sides of the loaf pan.
Top with pecan streusel and bake for about 2 hours , until center feels slightly firm.
While cooking , make the kahl.
Ingredients
pecan halves, brown sugar, flour, cinnamon, salt, unsalted butter, unsweetened chocolate, cream, eggs, egg yolks, sugar, vanilla, french bread, kahlua, egg, whipping cream