The holidays are a time for spending with loved ones, and for cooking special dishes. And if you get to spend time with loved ones and cook and eat, too, then life is quite simply…good. I was enjoying just such a time on Christmas Eve, when I got a chance to cook for my parents. I made cioppino for dinner, and then I whipped up this delicious treat, Mexican chocolate bread pudding to finish off the evening.
What I like about this dessert is that it’s not too sweet or syrupy. The Kahlua gives it just enough of a rummy-coffee taste, and the Mexican chocolate gives it just enough sweetness without being overwhelming.
I used bolillo rolls, which are the Mexican version of hoagie bread, however you can easily substitute most any kind of bread you like. I used about seven bolillos which, when cubed, filled a 17″ x 13″ baking sheet and later, an 9×13 casserole dish.
You toast the bread up first, then make the Mexican chocolate. I ground up the chocolate first in my molecajete, so that it dissolved in the milk faster, but you don’t need to do this.
Dissolve the chocolate in half and half and butter, then set aside to cool.
Combine with the other ingredients in a larger bowl, then transfer the cubes to a greased casserole dish. Pour the chocolate over the cubes, and let stand for about an hour to absorb. After, bake for about 35 minutes, or until the bread pudding is set.
Waiting for it to cool a bit is difficult.
You really don’t need to add anything more than a dusting of powdered sugar.
This dish makes enough to serve 10 people about a ramekin-full of bread pudding.
(Recipe adapted from Raley’s Something Special magazine.)
- 8 cups of bolillo bread (about 7 rolls) or french bread
- 5 tbsp softened butter (4 tbsp for ingredients, 1 tbsp for greasing the dish)
- 2 cups half & half
- 2 bars of Mexican chocolate
- 3 eggs
- ⅔ cup sugar
- 1 tbsp cinnamon
- ½ cup coffee liqueur (like Kahlua)
- ¾ cup of golden raisins, chopped (optional)
- powdered sugar (optional garnish)
- Preheat oven to 350 degrees and toast bread cubes until golden, for about 10 minutes. Set aside.
- Heat half and half, butter, and the two bars of chocolate in a sauce pan until the chocolate has dissolved and the mixture is almost boiling, about 10 minutes. Let cool.
- Whisk together eggs and sugar in a medium bowl.
- Slowly whisk in chocolate milk mixture until well blended.
- Stir in Kahlua, cinnamon, and raisins (if you are using raisins).
- Grease a 9x13 baking dish with 1 tbsp butter and add the toasted bread cubes.
- Pour the chocolate mixture over the bread cubes and let stand for one hour.
- Bake for about 35 minutes or until mixture is set.
- Let cool to warm, and serve. Garnish with powdered sugar.