Mexican Chocolate Bread Pudding Recipe

Name: Mexican Chocolate Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, for greasing; 5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread); 2 3/4 cups whole milk; 2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra); 1 cup granulated sugar; 2 whole eggs; 3 large egg yolks; 1/3 cup raisins; 1 tablespoon ground cinnamon; Powdered sugar, for dusting; * can be found in Hispanic or gourmet grocery stores

Servings: persons

1 tablespoon unsalted butter, for greasing
5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
2 3/4 cups whole milk
2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
1 cup granulated sugar
2 whole eggs
3 large egg yolks
1/3 cup raisins
1 tablespoon ground cinnamon
Powdered sugar, for dusting
* can be found in Hispanic or gourmet grocery stores

1
Butter an 8 by 8 by 2-inch glass baking dish.
2
Set aside.
3
Place the bread cubes in the prepared baking dish.
4
Bring the milk to a simmer in a large heavy saucepan.
5
Remove from the heat.
6
Add the chocolate and whisk until melted and smooth.
7
Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended.
8
Gradually whisk the chocolate mixture into the egg mixture.
9
Add the raisins and cinnamon.
10
Pour the custard over the bread.
11
Let the mixture stand for 1 hour (some custard will not be absorbed).
12
Can be prepared and refrigerated for up to 2 hours ahead.
13
Preheat the oven to 350 degrees F.
14
Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes.
15
Dust with powdered sugar and serve warm or at room temperature.

782

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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: 1 tablespoon unsalted butter, for greasing, 5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread), 2 3/4 cups whole milk, 2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra), and more.

Yes, Mexican Chocolate 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!

Mexican Chocolate Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions