Chocolate Chip Bread Pudding with Pecan Rum Flambe

Wow. What a mouthful.

Valentine’s Day is fast approaching my friends and nothing says I love you like a warm, ooey gooey bowl of deliciousness.

I love Valentine’s Day and not just as a celebration of love for my significant other. On February 14th, I try to celebrate ALL the people I love in my life. I highly suggest you try and do the same by sharing this scrumptious and decedent treat with them. Not JUST because you should share with many, but because this recipe is just TOO much for TWO.


You will need…

1 loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/3 cup heavy cream
1/4 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate chips

For the pecan rum flambe sauce you will need…

1 stick butter
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup dark rum

Preheat the oven to 325 degrees. Lightly grease a 13 by 9-inch baking dish and fill it with the bread cubes.


In a large bowl, whisk together the milk, cream, and liquer. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract, almond extract, and the cinnimon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.


Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.


As soon as it is out of the oven, start the sauce.

In a large skillet, melt the stick butter and add brown sugar, stir together.


Add the pecans and cook until sugar has caramelized over medium-high heat.


Turn off the stove and pour in the rum. Stand back and CAREFULLY (shockingly I wasn’t THAT careful) light with a long lighter.


Be CAREFUL; a flame will shoot up above the pan.


As the alcohol cooks out, the flame will die down. I promise.

Cut a section of the pudding and serve it drizzled in the sauce.


Now, I couldn’t feed ALL the people I love with this dessert last night but I did have a couple of great friends over to enjoy it with me.


Ryan, who has been patiently waiting for his turn at the NFT table even practiced his “I’m enjoying this” face.


What do we think folks? Did he nail it?

Love and Beer Floats
Angela