Mexican chocolate rum raisin bread pudding Recipe
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Category: |
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Ingredients: |
Ingredients: Mexican Chocolate Rum Raisin Bread Pudding
4 large eggs
2 c. heavy cream
1 c. half-and-half
¾ c. sugar
½ c. brown sugar
1 tsp. cinnamon
1 tbsp. vanilla extract
½ tsp. salt
¼ c. cocoa powder
½ c. good quality bittersweet chocolate, chopped into chip-sized pieces
1 c. raisins soaked in ¼ c. rum 8 c. bread cubes
Preheat oven to 350 degrees; butter or spray-oil 11X9X1 ½ in. baking panIn large mixing bowl whisk together first 11 ingredients. Spread bread cubes into baking pan. Pour egg mixture over bread, making sure raisins and chocolate pieces are equally distributed. Let the mixture sit for about 5 minutes. Cook pudding in water bath by placing pan inside larger baking pan; fill larger pan with water to ½ way up side of pudding baking pan. Bake uncovered for about 40 minutes or until center is just set. Serve warm (either from oven, or reheated in microwave).
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Directions: |
Directions: Preheat oven to 350 degrees; butter or spray-oil 11X9X1 ½ in. baking panIn large mixing bowl whisk together first 11 ingredients. Spread bread cubes into baking pan. Pour egg mixture over bread, making sure raisins and chocolate pieces are equally distributed. Let the mixture sit for about 5 minutes. Cook pudding in water bath by placing pan inside larger baking pan; fill larger pan with water to ½ way up side of pudding baking pan. Bake uncovered for about 40 minutes or until center is just set.
Serve warm (either from oven, or reheated in microwave). |
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