INGREDIENTS

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6179  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. In a very large bowl,
whisk together  thoroughly the eggs, egg yolks, sugar, and vanilla.
Stir 1/4 cup of  this custard mixture into the chocolate to temper it,
then add all of  the chocolate mixture back into the custard. Add the
bread cubes to  the bowl, toss until they are evenly coated, and let
sit in the  refrigerator for 20 minutes. Pour into prepared loaf pan
and place in  a larger pan. Fill the larger pan with boiling water to
come halfway  up the sides of the loaf pan. Top with pecan streusel and
bake for  about 2 hours, until center feels slightly firm. While
cooking, make  the Kahlua sauce.  In the top of a double boiler, melt
the butter and then add the  Kahlua and sugar. Whisk until sugar is
dissolved. Whisk 1 tablespoon  of the Kahlua mixture into the egg to
temper it, then return the  whole mixture to the double boiler and
cook, stirring constantly,  over simmering water until slightly
thickened. Strain into a warmed  pitcher and cover with foil to keep
warm.  Slice the warm pudding and serve with a pool of the warm Kahlua
sauce  on one side of the plate and a spoonful of whipped cream on the
other.  Yield: 6 servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 24, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5672
Calories From Fat: 2962
Total Fat: 342.4g
Cholesterol: 2161.9mg
Sodium: 1306mg
Potassium: 2423mg
Carbohydrates: 635.4g
Fiber: 31.6g
Sugar: 521.7g
Protein: 82.1g