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+ servings

Bread Pudding with Boozy Mexican Chocolate Sauce

Tamara Andersen
A fusion dessert recipe that combines the Mexican capirotada with the classic bread pudding and a luscious Mexican chocolate sauce...
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Desserts
Cuisine Eclectic
Servings 8 servings
Calories 331 kcal

Ingredients
  

  • 10 ounces bolillo rolls cut in cubes
  • 2 cups milk
  • 2 cups heavy cream
  • 4 eggs
  • ¾ cups sugar
  • ½ teaspoon sea salt
  • zest of 1 orange
  • 1 tablespoon vanilla
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup dried cranberries or cherries
  • Fresh mint and pomegranate arils to garnish

Boozy Mexican Chocolate Sauce

  • 6 ounces Mexican chocolate
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground red chile powder
  • ½ cup heavy cream
  • 1 tablespoon orange liqueur

Instructions
 

  • Make the custard - Heat milk, cream, sugar, vanilla, salt, and spices in a medium saucepan over medium-high heat until just about to simmer. Temper the eggs - Using a ladle, add a little of the hot liquid into the eggs, whisking vigorously. Repeat 3 or 4 more times. After the eggs are tempered, whisk them into the milk/cream mixture.
  • Soak the bread - Pour the hot liquid/egg mixture into the bread, and stir to combine. Make sure all of the bread is wet. Rest 30 minutes. Preheat oven to 350°.
  • Make the bread pudding - Stir in the pecan pieces, zest, and dried fruit.
  • Bake the bread pudding - Spray or butter your baking dish before spreading the bread mixture. Place in a larger pan in the preheated oven. Add very hot or boiling water to about half up the casserole. Bake until custard is set (about 50 minutes). While the bread pudding bakes, make the chocolate sauce.
  • Make the chocolate sauce - Add the chocolate to a small saucepan over low heat. Gently melt it. It will be a little thick and pasty. Add the salt and spices, and work them into the chocolate. Don't allow the mixture to get too hot! Add the orange liqueur and the cream, stirring constantly until combined and creamy. Pour into a glass container until ready to pour on your warm bread pudding!
  • Serve - Finish this Mexican-American fusion dessert with a garnish of fresh mint and pomegranate arils. Enjoy!

Nutrition

Calories: 331kcal
Keyword boozy desserts, bread pudding recipes, bread pudding with chocolate sauce, holiday desserts, Mexican bread pudding, Mexican-American fusion dessert
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