Recipe: Mexican Chocolate Bread Pudding (with cinnamon and raisins)

MEXICAN CHOCOLATE BREAD PUDDING
"Inspired by the traditional dessert from Michoacan known as capirotada, this bread pudding is drenched in cinnamony Mexican chocolate."



"Dust with plenty of powdered sugar at the end and serve with Mexican Hot Chocolate."

5 cups cubed (1 1/2-inch) stale bolillo rolls (about 3) or baguette*
2 3/4 cups whole milk
4 ounces Mexican or bittersweet chocolate, chopped
1 cup granulated sugar
3 large egg yolks
2 large eggs
1/3 cup raisins
1 tablespoon ground cinnamon
1 tablespoon unsalted butter
Confectioners' sugar

Put the bread cubes in a large bowl; set aside.

Bring the milk just to simmer in a large heavy saucepan. Remove from the heat, add the chocolate, and whisk until melted and smooth; set aside.

Whisk together the sugar, eggs, and egg yolks in a medium bowl Gradually add the chocolate mixture into the egg mixture, whisking constantly. Stir in the raisins and cinnamon. Pour the custard over the bread cubes. Let stand until most of the custard is absorbed, about 1 hour.

Preheat the oven to 350 degrees F. Butter an 8-inch baking dish.

Pour the bread and custard into the prepared dish.

Bake the bread pudding until just set but the center moves slightly when the dish is shaken, 45 minutes.

Serve warm or at room temperature dusted with confectioners' sugar.

*Bolillos are oblong individual rolls. Stale bread is key because, even though you want the custard to be fully absorbed, you don't want the bread pieces to fall apart. If you don't have stale bread, just leave the cut-up pieces in your (turned-off) oven overnight to dry out.

Makes 6-8 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Mexican Made Easy by Marcela Valladolid