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Home Β» Dessert Β» Kahlua and Cream Sauce for Bread Pudding

December 6, 2021 (last updated February 16, 2022)

Kahlua and Cream Sauce for Bread Pudding

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This Kahlua and cream sauce for bread pudding cooks in 5 minutes in one pot. It’s a creamy, silky sauce that is perfect on almost any dessert or even pancakes, waffles or crepes.

Be sure to check out my recipe for gluten-free bread pudding. I have several other bread pudding sauces, including my brandy white chocolate sauce, creamy rum sauce and an alcohol-free apple caramel sauce.

Ingredients

Kahlua – Kahlua is a sweet, coffee flavored liqueur. Its boozy, bittersweet flavor is perfect with a sweet dessert like bread pudding.

Evaporated milk – creates a thick creamy base for this sauce. I am mostly dairy-free so I use evaporated coconut milk. With the Kahlua, the flavor coconut milk pretty much disappeared.

Cream or a dairy-free cream substitute like Nut Pods unsweetened provides a little rich texture to the sauce.

Since the Kahlua is quite sweet already the sauce just needs two tablespoons of sugar.

Butter adds flavor and a silky texture to the sauce. If you avoid dairy, use a plant-based butter substitute like Miyokos Vegan Cultured Butter.

A slurry of cornstarch and water will thicken the sauce to a nice creamy, silky, pourable texture. If you avoid corn, tapioca starch can be used also.

Close up of plate with gluten free bread pudding with kahlua and cream sauce. Fork above with bite dripping with sauce.

How to Make the Sauce

The sauce cooks up in just a few minutes in one pot.

  • Heat the evaporated milk, Kahlua, cream, butter and sugar in a small pot over medium heat, stirring often.
  • Heat it to a simmer (gently bubbling).
  • While stirring, pour in the cornstarch and water slurry.
  • Turn the heat to medium-high and stir until the mixture boils and thickens.
  • Let it cool slightly before using.
  • Serve warm or at room temperature.
  • Keep refrigerated.

Make Ahead

Prepare the sauce as directed and let it cool for 15 minutes. Pour it into an airtight container, like a mason jar. Keep it refrigerated until you are ready to warm it up for your bread pudding. The sauce will be fresh for at least 7 days.

To reheat:

  • Either heat on the stovetop over low-medium heat, whisking as it heats, or
  • Heat in the microwave for 15 seconds, stir and heat for another 10 seconds.

Kahlua and Cream Sauce for Bread Pudding

Author: Janet Harlow
Course: Dessert, Sauces and Dressings
Cuisine: American
Servings: 8 servings
This Kahlua and cream sauce for bread pudding cooks in 5 minutes in one pot. A creamy, silky sauce that is perfect on almost any dessert.
No ratings yet
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Prep Time 2 mins
Cook Time 5 mins

Ingredients
  

  • 1Β½ tsp corn starch mixed with 1Β½ tsp water
  • ΒΎ c evaporated milk or evaporated coconut milk
  • ΒΌ c cream or dairy-free cream sub like Nut Pods unsweetened
  • ΒΌ c Kahlua
  • 4 Tbsp butter
  • ΒΌ tsp espresso powder
  • 2 Tbsp sugar

Instructions
 

  • Mix the corn starch and water together in a small bowl and set aside.
  • In a small pot over medium heat, heat the evaporated milk, Kahlua, cream, butter and sugar. Stir often and bring the mixture simmer (gently bubbling).
  • Stir the corn starch slurry. While stirring, the milk/Kahlua mixture, pour in the corn starch and water slurry.
  • Turn the heat to medium-high and stir until the mixture boils and thickens.
  • Let the sauce cool slightly before using. Serve warm or at room temperature.
  • Keep refrigerated. The sauce will thicken even more when refrigerated. Heat for 10 seconds in the microwave to loosen the consistency.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Dessert, Sauces and Dressings

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