Bread Pudding With White Chocolate Kahlua Sauce

Valentine's Day is the perfect holiday for whipping up a decadent dessert and this bread pudding certainly fits the description.

I suppose one of the reasons I like bread pudding so much is that its origins are based on making the most of what you have around the kitchen. It's one of those desserts that emerged out of the desire to make use of day old bread and of course an abundance of eggs, if you happen to have plenty of chickens around!

Now, you'll be hard pressed to find a good peach in February, but I've found that canned peaches work out pretty well. I encourage you to try it again in June when peaches are in season. Just consider it a good excuse to indulge yourself again!



Place French bread in a 10" x 10" baking dish and toast for 15 minutes in a pre-heated 350 degree oven. Set aside.

Heat half & half and sugar just to the boiling point. Remove from heat and add white chocolate, stir until chocolate melts. To make it easy on myself I grate the chocolate in my food processor with the grating attachement.

Using a wire whisk, combine whole eggs, egg yolks, salt, spices and drained peaches. Add this to cream and blend until incorporated. Pour this over toasted bread and let soak for 30 minutes to 1 hour, stirring occasionally.

Cover and bake for 35 minutes. Remove cover and bake for another 15 minutes.

While the bread pudding cooks, prepare the sauce. Simmer heavy cream and Kahlua for 3 minutes. Remove from heat and add chocolate, stir until chocolate melts.

Serve hot, topped with white chocolate Kahlua sauce and sliced peaches.


Time to prepare: 1 hour, 20 minutes.

Serves 8.


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