Mexican Chocolate Bread Pudding

Total Time:
2 hr 5 min
Prep:
15 min
Inactive:
1 hr
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 tablespoon unsalted butter, for greasing
  • 5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
  • 2 3/4 cups whole milk
  • 2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
  • 1 cup granulated sugar
  • 2 whole eggs
  • 3 large egg yolks
  • 1/3 cup raisins
  • 1 tablespoon ground cinnamon
  • Powdered sugar, for dusting
  • * can be found in Hispanic or gourmet grocery stores
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.


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