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Bread Pudding with Mexican chocolate Recipe

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This recipe for Bread Pudding with Mexican chocolate is from Cooks Favorite **Secret Recipes** Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 C sour dough bread (crust trimmed) cubes 2"
2 C milk, half-half or whipping cream
Mexican chocolate round cakes with cinnamon flavor
4 oz. bitter chocolate, coarse chopped
1/3 C raisins
2 large eggs
1/4 C sugar
1/4 tsp. ground cinnamon
2 C semisweet chocolate curls (optional)

Directions:
Directions:
Spread out bread cubes & let dry for 12-24 hours. Or spread in a 10 x 15-in. pan & bake in a 175º-F oven for 1 1/4 hours. In a 1-2 qt. pan over medium-high heat, stir milk often until steaming, about 5-min. Remove from heat & add Mexican & bittssweet choc. & raisins. Stir often until choc. melts. In a bowl, beat eggs, sugar, & cinnamon to blend. Stir into milk mixtue & bread. Let stand until bread is saturated, (20-30 min.; stir often. Scrape mixture into a buttered 2 qt. casserole; cover with foil (tightly) Set into pan that is at least 2-in. deep & 2 in. wider than casserole. Put on rack in 350º-F oven. Pour 1-in. boiling water into pan - holds the casserole. Bake 15-min. Uncover & bake another 15-20 min,. longer. Serve warm or cold.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 - 2 hours
Personal Notes:
Personal Notes:
Mexican chocolate has cinnamon flavor.

 

 

 

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