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
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

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.

1395

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Chocolate Mole Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions