Mexican Chocolate Bread Pudding
2 squares baking chocolate (you can find Mexican chocolate at any well-stocked grocery store, or at a local Latin food market)
2 1/4 cups milk
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla (Mexican vanilla is best for this recipe)
2 cups cubed stale bread (can also use 3 cups stale flour tortillas)
Heat the milk and chocolate in a double boiler. When chocolate is melted, stir until well blended. Beat the eggs until foamy, then add the sugar and salt and mix well. Temper the chocolate mixture with the egg mixture by adding a little of the chocolate to the eggs a ladle full at a time (this will prevent the eggs from scrambling); stir vigorously. Once half the chocolate is added to the eggs through this method, you can add the rest in one go. Add the vanilla and mix. Place the bread (or tortillas) in a greased baking dish, then pour the chocolate mixture over. Let sit for 5 minutes (or until the bread has soaked up the liquid). Place the dish in a pan of hot water and bake at 350 for about 45 minutes, or until the pudding is crisp on top and the custard is cooked.
Serve with fresh whipped cream with a little dash of Mexican chili powder or ground cinnamon.
God most High, your servant Junipero Serra brought the gospel of Christ to the peoples of Mexico and California and firmly established the Church among them. By his intercession, and through the example of his apostolic zeal, inspire us to be faithful witnesses of Jesus Christ, who lives and reigns with you and the Holy Spirit, one God, forever and ever. Amen.Pin It