Best 2 Mexican Chocolate Bread Pudding Recipes

Mexican chocolate bread pudding is a decadent dessert that combines the flavors of chocolate, cinnamon, and vanilla in a creamy, bread-based dish. This traditional Mexican treat is easy to make and can be served warm or cold, making it a perfect option for any occasion. With its rich texture and sweet flavor, Mexican chocolate bread pudding is sure to satisfy your sweet tooth and leave you craving more.

Here are our top 2 tried and tested recipes!

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons butter, melted
granulated sugar, for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons Kahlua
7 cups brioche bread, cut into 1/2 cubes (crusts removed)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

MEXICAN CHOCOLATE BREAD PUDDING

Mexican Chocolate Bread Pudding image

Provided by Marcela Valladolid

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

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

Steps:

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.

Tips:

Use day-old bread for a sturdier bread pudding. Fresh bread will turn mushy.
Use a variety of breads for a more complex flavor. Try using a mix of white, wheat, and rye bread.
Don't overmix the bread pudding batter. Overmixing will make the bread pudding tough.
Bake the bread pudding in a water bath. This will help to prevent the bread pudding from drying out.
Let the bread pudding cool slightly before serving. This will help to prevent it from falling apart.

Conclusion:

Mexican Chocolate Bread Pudding is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of chocolate, cinnamon, and vanilla flavors is sure to please everyone. Plus, it's a great way to use up leftover bread. So next time you're looking for a sweet treat, try making Mexican Chocolate Bread Pudding. You won't be disappointed!