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Capriotada Con Chocolate (Bread Pudding)


1 hour 30 minutes
Skill Level

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



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

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


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.


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.

Additional questions?