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
Yields
6 Servings