Chocolate Bread Pudding with Mexican Chocolate Sorbet and Kahlua Sauce

November sunshine had warmed my kitchen a tad to much for my posting picture. As you can see the sorbet was melting faster than I could snap the picture. But that's okay, it still tasted delicious. And don't you think my Kahlua Sauce looks like mustard? Trust me it's not. The Kahlua and cinnamon flavors complimented the rest of the dessert nicely.

Ingredients for sorbet:
1 cup granulated sugar
2-1/2 cups water
1/4 cup light corn syrup
1/2 cup cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract

Ingredients for bread pudding:
4 ounces semisweet chocolate, chopped
1/3 cup granulated sugar, divided
1/2 cup heavy cream
4 tablespoons unsalted butter
3 large eggs, separated
1 teaspoon vanilla extract
5 slices fresh firm-textured white bread, cut into 1/2-inch cubes, to yield approximately 3-1/2 cups

Ingredients for Kahlua sauce:
1 cup heavy cream
1 tablespoon Kahlua
1/4 teaspoon cinnamon
3 large egg yolks
3 tablespoons granulated sugar

Directions for sorbet:
1. In a medium heavy-bottomed saucepan over medium heat, bring the sugar, water and corn syrup to a simmer, stirring until the sugar is dissolved. Remove from heat.

2. Pour about one-quarter of the sugar mixture into a small bowl. Whisk in the cocoa until well incorporated. Return the cocoa mixture to the sugar mixture. Add the cinnamon, salt and vanilla, whisking to combine.

3. Pour the mixture into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until well chilled, 2 to 3 hours.

4. Strain the sorbet mixture and freeze in an ice cream maker according to manufacturer's instructions. Pack the sorbet into a 1 quart container and freeze until firm, 2 to 3 hours.

Directions for bread pudding:
1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter the bottoms and sides of six 8-ounce ceramic ramekins, custard cups or souffle molds. Coat evenly with a thin layer of granulated sugar.

2. In a small heavy-bottomed saucepan over low heat, combine the chocolate, half the sugar, heavy cream, and butter. Stir until the chocolate is melted and the mixture is smooth. Transfer to a large bowl and let cool to room temperature, stirring occasionally to prevent a skin from forming on its surface. Whisk in the egg yolks and vanilla.

3. In a medium bowl with a handheld mixer, beat the egg whites at medium speed until soft peaks form. Slowly add the remaining sugar while increasing the speed to high. Beat until stiff peaks form. With a large rubber spatula, fold the beaten egg whites into the chocolate mixture. Gently fold in the bread cubes.

4. Divide the mixture evenly among the prepared ramekins or custard cups. Bake the puddings in a water bath 45 to 50 minutes, until they are set and a knife inserted into the middle of each pudding comes out clean. Transfer the ramekins or custard cups to a wire rack to cool slightly. Unmold onto dessert plates while still warm.

Directions to make Kahlua Sauce:
1. In a small heavy-bottomed saucepan over low heat, bring the heavy cream to a bare simmer. Whisk in the Kahlua and cinnamon. Let cool slightly.

2. In a small bowl, whisk the egg yolks with the sugar. Slowly whisk in the a warm cream mixture. Return the mixture to the saucepan and place on over low heat. Cook, stirring constantly, until the sauce thickens to coat the back of a spoon about 3 to 4 minutes. Strain the mixture into another container and cover the surface with a sheet of plastic wrap to prevent a skin from forming. Let cool to room temperature, then refrigerate.

Arrange a chocolate bread pudding on a dessert plate and place a scoop of chocolate sorbet alongside it. Surround the bread pudding with a few tablespoon of chilled Kahlua sauce. Repeat with the remaining desserts.

Recipe adapted from Chocolatier Magazine.