Recipe courtesy of Marcela Valladolid
Total:
2 hr 5 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 5 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Butter an 8 by 8 by 2-inch glass baking dish. Set aside.

Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.

Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.

Preheat the oven to 350 degrees F.

Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

Cook's Note

* can be found in Hispanic or gourmet grocery stores

IDEAS YOU'LL LOVE

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Bread Pudding

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly|Robert Irvine

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking