Food Lion Kitchen: Mexican Bread Pudding

Valonda Calloway goes inside of the Food Lion Kitchen with Chef Eddie Wilson to learn how easy it is to make Mexican Bread Pudding using only ingredients from Food Lion.


Food Lion Kitchen: Mexican Chocolate Bread Pudding with Kahlua Caramel Sauce

Makes 12 ramekins



Chocolate Bread Pudding:

2 Tablespoons my essentials butter, melted

Granulated sugar for dusting the pan

7 egg yolks

1/2 cup my essentials sugar

2 cups my essentials whole milk

2 cups my essentials cream

3 ounces Mexican chocolate, coarsely chopped

3 ounces bittersweet chocolate, coarsely chopped

1/4 teaspoon my essentials salt

1 teaspoon Food Lion vanilla extract

1/8 teaspoon nutmeg

2 Tablespoons Kahlùa

7 cups of cubed brioche or my essentials white bread (crusts removed, cut into 1/2-inch cubes)


Kahlùa Caramel Sauce:

1/2 cup my essentials sugar

1/4 cup water

1 teaspoon Food Lion vanilla extract

1 cup my essentials cream, reduced by half

1 Tablespoon Kahlùa

my essentials Powdered sugar for dusting 


Preheat oven to 350°F.

Prepare Ramekins: Butter 12 small ramekins or a large gratin dish. Dust ramekins with granulated sugar.

Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the butter, milk, and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlùa. Stir to mix. Temper the egg yolks/sugar mixture by pouring a small amount of the heated bread pudding liquid mixture into the egg yolk/sugar mixture. Next, while whisking, pour over the egg yolks/sugar mixture into the bread pudding mixture. Gently fold in the bread cubes. Let sit for 5 to 10 minutes to let bread get nicely hydrated. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 35 minutes (for ramekins) and 50 minutes for gratin pan.

Kahlùa Caramel Sauce: Combine 1/2 cup sugar, and 1/4 cup water , in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream a little at a time while whisking and simmer. Add Kahlùa and a splash of vanilla.



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