Title: Kahlua Chocolate Bread Pudding-Part 1
Categories: Dessert Chocolate
Yield: 6 Servings

		Pecan streusel :
1	c	Pecan halves
		= toasted/coarsely chopped
1/4	c	Brown sugar; firmly packed
1/4	c	Flour
1	ts	Cinnamon
1/4	ts	Salt
1 1/2	oz	Unsalted butter; cut in bits
		Bread pudding:
4	oz	Unsweetened chocolate
3/4	c	Brown sugar; firmly packed
1 1/2	c	Cream
6		Eggs
2		Egg yolks
3/4	c	White sugar
1	ts	Vanilla
3/4		Stale french bread; 1" cubes
		Kahlua sauce:
1/3	c	Unsalted butter; in 6 pcs
1	c	Kahlua
1/2	c	Sugar
1		Egg; lightly beaten
3/4	c	Whipping cream
		Whipped to soft peaks, for garnish

TOO HOT TAMALES SHOW #TH6167 YIELD: 6 SERVINGS In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed. Butter an 8 x 13inch 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.

See part 2 By novmom@juno.com (Angela Gilliland) on May 12, 1997

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