Capriotada Con Chocolate (Bread Pudding)

Details

Time
1 hour 30 minutes
Skill Level
Beginner
Yields
12

Get some inspiration for your next dessert with this version of an old-fashioned Mexican bread pudding. Warm and smooth milk chocolate sauce complements the rich, eggy bread pudding in this easy recipe.

Ingredients & Directions

Prep Time
16 minutes
Bake Time
44 minutes
Cool Time
30 minutes

Ingredients

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Step-By-Step Directions

Equipment Needed 

oven
Oven
13x9x2-inch baking pan
13x9x2-Inch Baking Pan
mixing bowl
Mixing Bowl
whisk
Whisk
measuring cups
Measuring Cups
wire rack
Wire Rack
microwave-safe bowl
Microwave-safe Bowl
microwave
Microwave
1

Heat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Remove wrappers from milk chocolate pieces; set aside.

2

Combine milk, eggs, sugar, cinnamon, vanilla and salt in large bowl with wire whisk. Stir in bread cubes, coating completely; allow to stand for 10 minutes. Place about half the bread mixture in prepared pan; sprinkle with 36 chocolate pieces. Top with remaining bread mixture.

3

Bake 40 to 45 minutes or until surface is set. Cool 30 minutes. Meanwhile make Milk Chocolate Sauce. Cut pudding into squares; top with sauce, sweetened whipped cream and milk chocolate piece garnish, if desired.

Milk Chocolate Sauce: Place 1/3 cup whipping cream and remaining 24 milk chocolate pieces in medium microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. Microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth. Stir in 1/4 teaspoon ground cinnamon, if desired. Cool slightly. About 3/4 cup sauce.

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