Spiked Bread Pudding with Chocolate and Caramel Liqueurs

If you’ve ever wanted to have your liqueur and eat it too, this is the dessert for you.

So decadent, so rich, so creamy… so perfect for a night so dreamy, when you want to pull out all the stops, loosen up and have some fun.

An ideal indulgence for New Year’s Eve, this spiked bread pudding combines my all-time favorites – salted caramel and dark chocolate – with a little something extra to make me all warm, tingly and nostalgic.

I hope you enjoy it as much as I do. 

Spiked Bread Pudding

2014-12-29 15:00:03

Serves 8

A decadent chocolate liqueur bread pudding with salted caramel liqueur sauce.

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Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

For the chocolate bread pudding

1. 1 pound French baguette bread, cubed
2. 2 ¾ cups whole milk
3. ½ cup heavy cream
4. ½ cup Godiva chocolate liqueur
5. ¾ cup white sugar
6. ¾ cup brown sugar
7. ¼ cup cocoa powder
8. 1 teaspoon salt
9. 1 tablespoon vanilla extract
10. 1 teaspoon almond extract
11. 1 teaspoon cinnamon
12. 5 eggs, beaten
13. 8 ounces dark chocolate chips
14. 2 ounces milk chocolate chips

For the caramel sauce

1. ½ cup white sugar
2. ½ cup brown sugar
3. ¼ cup water
4. 1 cup heavy cream
5. ½ cup Godiva caramel liqueur
6. 4 tablespoons unsalted butter
7. 1 teaspoon salt

For the chocolate bread pudding

1. Preheat oven to 325.
2. Lightly grease a 9x13-inch baking dish, then place bread cubes in dish.
3. In a large bowl, mix together milk, cream and chocolate liqueur.
4. In another bowl, thoroughly whisk together white sugar, brown sugar, cocoa powder and salt.
5. Add dry mixture to wet mixture, mixing well.
6. Using the dry mixing bowl, whisk together vanilla extract, almond extract, cinnamon and eggs.
7. Pour egg mixture into the milk and sugar mixture and mix well.
8. Stir in dark and milk chocolate chips.
9. Pour liquid mixture over the bread and let stand, stirring occasionally, for 20 minutes until the bread absorbs most of the liquid.
10. Place baking pan in preheated oven and bake for 1 hour or until a knife comes out clean.
11. Serve warm with caramel sauce.

For the caramel sauce

1. In a heavy-bottom saucepan over medium-low heat, combine white and brown sugar with water until the sugar dissolves, stirring frequently.
2. Then increase heat and stop stirring. Brush sides of pan to wash down any crystals.
3. Boil until syrup reaches a dark amber color, about 5 minutes.
4. Remove sugar from heat and whisk in heavy cream. Allow mixture to bubble.
5. Stir in caramel liqueur, melted butter and salt.
6. Transfer caramel to a dish and drizzle over bread pudding when serving.

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