Chocolate Mole Bread Pudding Recipe

Name: Chocolate Mole Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups heavy cream; 1 1/2 cups half-and-half; 12 ounces semisweet chocolate chips; 2 teaspoons pure chile powder, preferably ancho; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 3 large 3 eggs; 3 large egg yolks; 1/2 cup sugar; 1 medium loaf of French bread (about 1/2 pound), cut into 1-inch cubes

Servings: persons

3 cups heavy cream
1 1/2 cups half-and-half
12 ounces semisweet chocolate chips
2 teaspoons pure chile powder, preferably ancho
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 large 3 eggs
3 large egg yolks
1/2 cup sugar
1 medium loaf of French bread (about 1/2 pound), cut into 1-inch cubes

1
In a medium saucepan, bring the heavy cream and half-and-half just to a boil over high heat.
2
Put the chocolate chips in a large bowl, add the hot cream and stir until smooth.
3
Stir in the chile powder, cinnamon, cloves and salt.
4
In a large bowl, lightly beat the eggs and egg yolks with the sugar.
5
Stir 1 cup of the chocolate cream into the eggs, then add the egg mixture to the remaining chocolate, stirring until smooth.
6
Add the cubed bread and toss to coat.
7
Let the bread soak for 15 minutes, stirring occasionally.
8
Preheat the oven to 325.
9
Pour the bread and chocolate mixture into a 9-by-13-inch nonreactive baking dish.
10
Cover with foil and bake for about 45 minutes, or until set.
11
Let stand, covered with foil, until ready to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups heavy cream, 1 1/2 cups half-and-half, 12 ounces semisweet chocolate chips, 2 teaspoons pure chile powder, preferably ancho, and more.

Yes, Chocolate Mole Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Mole Bread Pudding

How did you like this recipe?

Frequently Asked Questions