Mexican Hot Chocolate Bread Pudding Recipe
Mexican Hot Chocolate Bread Pudding is the perfect bread pudding pairing of sweet luscious chocolate, cherries, and a tiny bit of heat.
Confession – I’m obsessed with Mexican chocolates and sweet heat. This is the bread pudding to bring it all together.
Sweet Mexican chocolate with a little bit of heat from spicy chili would be perfect on its own but melted into this amazingly delicious bread pudding takes it over the top.
The addition of dried tart cherries makes this pretty much my idea of the perfect dessert.
Serve hot with just a dusting of powdered sugar or add a scoop of vanilla bean or dulce de leche ice cream. Pure heaven.
Mexican Hot Chocolate Bread Pudding
Spicy chili infused Mexican chocolate, warm cinnamon spice in a creamy custard makes this bread pudding recipe so special. Everyone will love this dessert, perfect to serve for any occasion.
Try serving this with an excellent quality vanilla ice cream. Soooo good.
For a milder version, use regular Mexican chocolate.
- 1 tablespoon unsalted butter for greasing
- 5 cups French bread day-old and cut into 1-inch cubes
- 2 3/4 cups whole milk !! DO NOT substitute low fat versions
- 6 oz Mexican chocolate with Chili * chopped.
- 1 cup granulated sugar
- 2 whole eggs
- 3 large egg yolks
- 1/3 cup dried tart cherries or cranberries
- 1 tablespoon ground cinnamon
- Powdered sugar for dusting
Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
Place the bread cubes in the prepared baking dish.
In a large saucepan heat milk until simmering. Remove from the heat.
Add the chocolate and whisk until melted and smooth.
In a medium bowl beat sugar, eggs, and egg yolks with a hand mixer until well blended.
Slowly add chocolate mixture and whisk into the egg mixture.
Add the dried tart cherries 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.
Pour the custard over the bread, cover with plastic wrap and let stand refrigerated for at least 1 hour, up to 3 hours total. The bread will absorb most of the custard, but not all of it.
Preheat the oven to 350 degrees F.
Bake until firmly set and a toothpick inserted into the center comes out clean - about 45 minutes.
Dust with powdered sugar and serve warm.
* Mexican Chocolate, with and without chili, can be found in Hispanic, gourmet grocery stores, online and in many traditional grocery stores.
Serve with vanilla or dulce de leche ice cream. Yummy.
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