The other morning it was rainy and gloomy so I had no intention of getting us out of the house. I had a French loaf left over that I needed to do something with or it would’ve gone bad. And lets face it we cannot let perfectly good bread go to waste! I had been wanting some sort of warm, comfort food/dessert so I thought about making bread pudding. A couple of nights before Bub and I had some hot chocolate. Mexican hot chocolate of course, not to knock Nestle or anything but if you’ve had Mexican hot chocolate you’ll never go back. The wonderful flavors were still on my mind so I thought id try something new. And that is how this yummy, warm, gooey yet crispy, bread pudding came about. I cannot wait to make and enjoy this in the fall/winter time, curled up on the couch watching holiday movies or around the table with family and friends.
1/2 Stick of Butter
1 French Bread Loaf or 4 Bolillo Rolls Cubed
3 Cups Whole Milk
4 Mexican Hot Chocolate squares (Poplar Recommended)
3 Egg Whites
1 TBSP Cinnamon
Optional: Pecans & Raisins
• Butter a glass baking dish then set it aside.
• Preheat oven to 350°
• Cube and place the bread in the buttered baking dish. Add the milk and chocolate to a small pot stirring frequently until the chocolate is completely melted then remove from the heat.
• In a bowl using a hand mixer, beat all of the eggs and sugar until blended. Gradually ladle and whisk the chocolate mixture into the egg mixture a little bit at a time. If you add it all at once you could curdle (cook) your eggs. Next add the cinnamon, raisins and pecans, then pour the custard mixture over the bread. Let it stand for 1 hour (some of the custard will not all be absorbed that’s okay).
• Bake for 45 minutes or until its set and the center moves slightly. Dust the top with powdered sugar and serve!
This is honestly such a simple dish that could be made ahead and then baked when ready. I hope you enjoy this recipe and tag me if you end up making it.
Thanks for reading!