Chocolate Kahlua Bread Pudding with Pecans and Chocolate Chips
Reward yourself with breakfast that tastes like dessert! Slightly boozy too. Chocolate kahlua bread pudding is bursting with chocolate flavour and a truly special morning treat.
Put 5 cups cubed ciabatta bread in a deep 8x11 inch baking dish.
Sprinkle with ½ cup semi-sweet chocolate chips and ½ cup chopped pecans. Set aside.
In a large bowl, combine 1 cup brown sugar, ¼ cup cocoa powder, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground cardamom and a pinch of salt.
Add eggs and whisk until combined.
Add 1 cup milk, 1 cup heavy cream, ½ cup kahlua and 1 teaspoon vanilla extract. Whisk until thoroughly incorporated.
Pour the mixture into your bread cubes and let sit for 45 mins to an hour or until soaked through.
When ready, preheat your oven to 350F. Bake for 60-75 minutes or until the custard is set (see notes). Let cool before serving.
Notes
Check at the half way point. If you notice the top of your pudding getting too toasty and brown on top, loosely cover with aluminum foil and continue baking.