Mexican Chocolate Bread Pudding
Created for the Bell Pepper Cocotte
Recipe provided by llove & olive oil
Bread pudding gets a bad rap as a dull dessert. But when laced with a hint of heat, studded with chocolate chips, and topped with a warm drizzle of dulce de leche, you’ve got yourself a decidedly decadent dessert.Ingredients
- 1 (12-ounce) loaf challah or brioche bread, cut into 3/4-inch cubes (about 7 1/2 cups)
- 1/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup cocoa powder, sifted
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup chocolate chips
- 1/2 cup dulce de leche or caramel topping, warmed
- Powdered sugar for garnish
Preheat oven to 350 F. Generously butter the Pepper Cocotte and set aside.
Toss bread cubes with melted butter. Arrange in a single layer on a foil-lined baking sheet. Bake 8 to 10 minutes or until light golden brown.
In a bowl, whisk together sugar, cocoa powder, cinnamon, cayenne and salt. Add milk and eggs and whisk until incorporated. Whisk in vanilla and almond extracts.
Add bread cubes and fold until evenly moistened. Let sit 15 to 20 minutes, folding once or twice, until bread cubes have absorbed much of the liquid.
Add half of the bread mixture to the cocotte. Sprinkle with half of the chocolate chips. Pour in the rest of the bread mixture and top with remaining chocolate chips.
Bake 1 hour to 1 hour and 15 minutes, or until top is puffed and a knife inserted near the center comes out mostly clean. Let cool slightly, then spoon onto serving plates. Drizzle with dulce de leche and dust with powdered sugar.