Mexican Chocolate Bread Pudding
- 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
Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
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.
Recipe courtesy of Sunny Anderson