Mexican Chocolate Bread Pudding
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Bakeware (SM)
The chocolate, almond and cinnamon in this luscious bread pudding invoke the flavors of a warm Mexican hot chocolate. We make this with milk. You can use half heavy cream and half milk if you want a richer pudding.
4 cups milk
1 vanilla bean split and scraped
3 cinnamon sticks
1 lb. brioche
14 oz roughly chopped bittersweet chocolate
8 large egg yolks
3/4 cup sugar
3/4 cup blanched and sliced almonds
1 cup crème fraiche
cinnamon
grated chocolate
4 cups milk
1 vanilla bean split and scraped
3 cinnamon sticks
1 lb. brioche
14 oz roughly chopped bittersweet chocolate
8 large egg yolks
3/4 cup sugar
3/4 cup blanched and sliced almonds
1 cup crème fraiche
cinnamon
grated chocolate
Methods/steps
Preheat oven to 325F degrees. Place milk, vanilla seeds, cinnamon sticks in a medium saucepan, and bring to a boil. Remove from heat and allow to sit for 30 minutes to infuse milk with cinnamon and vanilla flavors.
Slice brioche into 3/8” slices. Cut slices into triangles. Line your Brookfield Bakeware No. 3 with the bread slices, fitting them well into the pan, scattering 1/2 cup of the almonds between the layers.
Bring milk back to a boil after removing the cinnamon sticks. Add the chocolate and whisk until smooth. Whisk egg yolks and sugar in large bowl to combine. Slowly pour the chocolate mixture into the egg yolk mixture, whisking until completely combined.
Carefully pour the chocolate mixture over the bread, making sure all the bread is completely soaked with the custard. Sprinkle the remaining almonds over top. Cover with plastic wrap, press down to compact the mixture and allow to rest 30 minutes after removing the plastic wrap. Bake 30-40 minutes or until custard is set.
Whip the crème fraiche. Serve a dollop alongside each portion of warm bread pudding, and sprinkle with cinnamon and/or chocolate.
Serves 8-10
Slice brioche into 3/8” slices. Cut slices into triangles. Line your Brookfield Bakeware No. 3 with the bread slices, fitting them well into the pan, scattering 1/2 cup of the almonds between the layers.
Bring milk back to a boil after removing the cinnamon sticks. Add the chocolate and whisk until smooth. Whisk egg yolks and sugar in large bowl to combine. Slowly pour the chocolate mixture into the egg yolk mixture, whisking until completely combined.
Carefully pour the chocolate mixture over the bread, making sure all the bread is completely soaked with the custard. Sprinkle the remaining almonds over top. Cover with plastic wrap, press down to compact the mixture and allow to rest 30 minutes after removing the plastic wrap. Bake 30-40 minutes or until custard is set.
Whip the crème fraiche. Serve a dollop alongside each portion of warm bread pudding, and sprinkle with cinnamon and/or chocolate.
Serves 8-10
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