I'm a huge Bread Pudding fan. This recipe from Erika Kerekes serves 20, so it's a great treat to take to a party. You can always make less, but be sure to figure out the right measurements before you do. Baking is rarely about halving. I thought it might be fun to use this recipe for muffins.
Mexican Chocolate Bread Pudding
Ingredients
1 large loaf challah, cut into 1-inch cubes (no need to remove crust)
1 lb dark chocolate, broken into pieces
12 eggs
3 cups heavy cream
4 cups milk
2 cups sugar
2 Tbsp cinnamon
2 Tbsp ground pure chile (not chili powder - New Mexico chile or ancho chile or California Chile)
1 tsp cayenne
1/2 tsp salt
Directions
Preheat oven to 350 degrees.
Pile bread cubes on baking sheet and toast in oven for about 15 minutes. You want them to dry out a bit before mixing them with the custard so that they absorb as much of the liquid as possible. Remove from oven cool a bit. Raise oven temperature to 375.
While bread is toasting, put chocolate pieces in microwave-safe bowl. Microwave chocolate on high for 1 minute, let rest, then zap for 1 minute more. Remove chocolate and stir with spatula or spoon until smooth and melted.
In very large bowl, mix togethereggs, cream, milk, sugar and spices. Add melted chocolate and whisk until mixture is smooth. Put bread in bowl, toss well, and let bread soak in custard mixture at least half an hour and up to two hours, tossing occasionally to make sure all bread cubes are well coated.
Spray large baking pan (or two medium baking pans) with cooking spray (I don't use spray, so you can always butter the pans). Turn bread-custard mixture into pan(s) and smooth out top. Bake at 375 for 45 minutes to an hour, until pudding is set. Remove pudding from oven and let sit at least 15 minutes before serving.
Mexican Chocolate Bread Pudding
Ingredients
1 large loaf challah, cut into 1-inch cubes (no need to remove crust)
1 lb dark chocolate, broken into pieces
12 eggs
3 cups heavy cream
4 cups milk
2 cups sugar
2 Tbsp cinnamon
2 Tbsp ground pure chile (not chili powder - New Mexico chile or ancho chile or California Chile)
1 tsp cayenne
1/2 tsp salt
Directions
Preheat oven to 350 degrees.
Pile bread cubes on baking sheet and toast in oven for about 15 minutes. You want them to dry out a bit before mixing them with the custard so that they absorb as much of the liquid as possible. Remove from oven cool a bit. Raise oven temperature to 375.
While bread is toasting, put chocolate pieces in microwave-safe bowl. Microwave chocolate on high for 1 minute, let rest, then zap for 1 minute more. Remove chocolate and stir with spatula or spoon until smooth and melted.
In very large bowl, mix togethereggs, cream, milk, sugar and spices. Add melted chocolate and whisk until mixture is smooth. Put bread in bowl, toss well, and let bread soak in custard mixture at least half an hour and up to two hours, tossing occasionally to make sure all bread cubes are well coated.
Spray large baking pan (or two medium baking pans) with cooking spray (I don't use spray, so you can always butter the pans). Turn bread-custard mixture into pan(s) and smooth out top. Bake at 375 for 45 minutes to an hour, until pudding is set. Remove pudding from oven and let sit at least 15 minutes before serving.
