Mudslide Bread Pudding – A moist and dreamy bread pudding infused with chocolate and Kahlua and drizzled with a chocolate Irish cream sauce.
Mudslide Bread Pudding. . .what in the world? Yeah, sounds a little funky, but it really is an amazing dessert! A moist and dreamy bread pudding infused with chocolate, Kahlua, and Bailey’s Irish Cream. Heavenly, right? Have I ever steered you wrong?
So, bread pudding. For years, I have resisted even tasting bread pudding. Just the name sounds gross to me, and I could not get past the thought of soggy bread. I have a texture thing with food, and bread pudding just did not sound appealing in the least. Until. . .my husband convinced me to try banana bread pudding on our Oahu trip last year. I was hooked!
What is bread pudding anyway? It’s actually a very simple dessert. Stale bread (and it has to be stale!) is soaked in a flavored custard-like base and then baked. Easy peasy!
One of the things I love about bread pudding is there are so many potential variations. A basic bread pudding base recipe can be transformed into so many different flavor combinations that it can seem like a different dessert every time!
This being the first time I’ve ever made bread pudding, I wanted to do an amazing flavor combination. I really considered trying to replicate the banana bread pudding I ate in Hawaii, but I had a half-eaten loaf of brioche in my fridge, and I figured it was better to put that to use.
First I thought. . .chocolate. Chocolate bread pudding. Okay, not snazzy enough. Then I considered making it a Nutella bread pudding. While I think we all can agree that would be wonderful, my mind kept going to the Boozy Mudslide Fudge Pops I shared last year. Kahlua. Bailey’s. Chocolate. Why reinvent the wheel? It’s a flavor combination that’s hard to beat!
I’ve decided that it’s difficult to make a serving of bread pudding look like anything other than a big blob of moist bread, so please don’t judge a book by its cover! Trust me, this Mudslide Bread Pudding is a dessert you want to make!
The sweetness of the brioche bread is a fantastic base for this Mudslide Bread Pudding. The custard is made with both chocolate and Kahlua and infuses every bit of the brioche bread. After the bread pudding itself is baked, it is drizzled with a creamy chocolate Irish cream sauce that is to-die-for!
I used the fudge ripple from my No-Churn Cherry Fudge Ripple Ice Cream recipe as a base and tweaked it for flavor and consistency. Excellent choice if I do say so myself! (Definitely a keeper for an adult ice cream social!)
For my first go at making bread pudding, I was so happy with how this Mudslide Bread Pudding turned out! Now I may just have to go back and try my hand at that banana bread pudding. 😉
- 10 slices stale brioche bread approximately ½” thick
- 2 cups heavy cream
- 1 cup milk
- ½ cup sugar
- 3 ounces dark chocolate chopped
- 4 tablespoons unsalted butter plus additional for greasing
- ¼ teaspoon salt
- ¼ cup Kahlua
- 4 large eggs
- ½ cup Bailey’s Irish Cream or equivalent
- ¼ cup corn syrup
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
Preheat oven to 350 degrees F. Butter a 1 quart baking dish.
Tear the bread into bite sized pieces and place in a large bowl. Set aside.
Combine the cream, milk, sugar, chocolate, butter, and salt in a medium saucepan and cook over medium-low heat, stirring occasionally, until chocolate is melted. Remove pan from heat and stir in the Kahlua.
Pour the chocolate mixture over the bread pieces and stir to submerge the bread completely. Let bread soak for about 3 minutes.
Meanwhile, lightly beat the eggs in a small bowl. Stir the eggs into the bread mixture until combined.
Pour the mixture into the prepared baking dish. Place the baking dish in a larger pan. Create a water bath by adding boiling water to the larger pan until it comes about halfway up the sides of the bread pudding baking dish.
Bake for 55-60 minutes, until a knife inserted in the center comes out mostly clean. The center will be a little jiggly.
Cool completely. Cover and refrigerate until ready to serve; up to 3 days.
Whisk together the sugar, corn syrup, Irish cream, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from heat and let cool.
Drizzle chocolate syrup over bread pudding and enjoy!
The chocolate syrup can be stored, covered, in the refrigerator. If refrigerated, the sauce will thicken and need to be reheated to drizzle.