Mexican Chocolate Bread Pudding

Name: Mexican Chocolate Bread Pudding
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 liters (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread); 176 grams discs Mexican chocolate,* chopped (recommended: Ibarra); 3 larges egg yolks; 237 milliliters granulated sugar; 1 Tbsp ground cinnamon; 79 milliliters raisins; 1 Tbsp unsalted butter, for greasing; 2 whole eggs; 651 milliliters whole milk

Mexican Chocolate Bread Pudding might be just the Mexican recipe you are searching for. This recipe serves 8. This dessert has 377 calories, 8g of protein, and 15g of fat per serving. A mixture of granulated sugar, raisins, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.

Instructions

Watch how to make this recipe.

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

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Butter

Equipment you will use

Glass Baking Pan

Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan.

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Bread Cubes

Milk

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Baking Pan

Sauce Pan

Remove from the heat.

Add the chocolate and whisk until melted and smooth.

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Chocolate

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Whisk

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.

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Chocolate

Egg Yolk

Sugar

Egg

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Hand Mixer

Whisk

Bowl

Add the raisins and cinnamon.

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Cinnamon

Raisins

Pour the custard over the bread.

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Custard

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.

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Custard

Preheat the oven to 350 degrees F.

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Oven

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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Powdered Sugar

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Oven

Equipment

Ingredients

Servings:

1liters

(1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)176grams

discs Mexican chocolate,* chopped (recommended: Ibarra)3larges

egg yolks 237milliliters

granulated sugar 1Tbsp

ground cinnamon 79milliliters

raisins 1Tbsp

unsalted butter, for greasing 2

whole eggs 651milliliters

whole milk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.