Mexican Chocolate Tequila Bread Pudding Recipes

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MEXICAN CHOCOLATE BREAD PUDDING



Mexican Chocolate Bread Pudding image

Provided by Marcela Valladolid

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

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

Steps:

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

CAPIROTADA -- MEXICAN BREAD PUDDING



Capirotada -- Mexican Bread Pudding image

This traditional Lenten dessert is a terrific way to use up stale bread. Bolillos are torpedo-shaped bread rolls.

Provided by Molly53

Categories     Dessert

Time 1h5m

Yield 14-16 serving(s)

Number Of Ingredients 9

2 loaves French bread (or 5-6 bolillos)
2 cinnamon sticks
8 ounces piloncillo (Mexican brown sugar)
4 cups water, boiling
3 -4 whole cloves
1 cup raisins
1 cup peanuts
1 cup queso fresco or 1 cup American cheese, grated
oil, for frying

Steps:

  • Cut bread in slices and let it dry for at least one day before preparing.
  • Fry the sliced bread, break into 2" pieces.
  • Make a syrup of water, sugar, spices and salt.
  • Bring to a boil and simmer for 10 minutes.
  • Butter an oblong baking pan.
  • Layer bread, cheese, raisins and peanuts.
  • Pour syrup over bread mixture and bake at 350F for 20 minutes or until syrup is absorbed.
  • May be served warm or cold. If served warm, top with whipped cream.

Nutrition Facts : Calories 267.6, Fat 7.1, SaturatedFat 1.1, Sodium 399, Carbohydrate 43.5, Fiber 3.2, Sugar 6.7, Protein 8.7

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

2 tablespoons butter, melted
granulated sugar, for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons Kahlua
7 cups brioche bread, cut into 1/2 cubes (crusts removed)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
  • Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
  • Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
  • To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

NEW MEXICAN CAPIROTADA (BREAD PUDDING)



New Mexican Capirotada (Bread Pudding) image

Make and share this New Mexican Capirotada (Bread Pudding) recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup raisins
1/2 cup brandy
6 cups French bread or 6 cups Italian bread, cubed toasted
1/2 cup pecans or 1/2 cup almonds, toasted chopped
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
1 tart apple, peeled cored chopped
1/2 cup dried apricot, chopped
2 1/2 cups hot water
2 cups sugar
1/2 cup apple cider
1/2 cup orange juice
1/4 cup butter
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (canela, if available)
1/8 teaspoon ground cloves
1/2 teaspoon ground nutmeg
whipped cream, for garnish

Steps:

  • Place the raisins in a small bowl and pour the brandy over them. Set aside for at least 20 minutes.
  • Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer the bread in the baking dish. Add the pecans and the cheese to the bread, mixing both in lightly. Scatter the raisins over the top, including any brandy not absorbed by the fruit.
  • In a small skillet, warm 2 tbsp of the butter. Add apple and apricots and saute until softened. Spoon the fruit over the raisins.
  • Pour the sugar into a large, heavy saucepan. Warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes. Stir occasionally to ensure even melting. Pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar. The mixture will partially solidify.
  • Continue cooking till liquid again, stirring occasionally. Add the apple cider, orange juice, butter, vanilla and spices to the syrup. Ladle the syrup carefully over the bread. When the preparation is complete, the syrup should be about level with the top of the bread. If any bread pieces aren't coated, push them into the syrup.
  • Bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding. Serve the pudding hot, topped with whipped cream if you like.

EASY MEXICAN BREAD PUDDING



Easy Mexican Bread Pudding image

Make and share this Easy Mexican Bread Pudding recipe from Food.com.

Provided by True Texas

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup brown sugar, packed
1/2 teaspoon cinnamon
2 1/2 cups French bread cubes
1 cup raisins
3/4 cup walnuts, chopped
1/2 cup sharp cheddar cheese, diced
2 teaspoons butter

Steps:

  • Combine brown sugar, cinnamon and 3/4 cup water in saucepan.
  • Cook over low heat until sugar is dissolved.
  • Pour over bread cubes in large bowl and toss gently.
  • Add raisins, walnuts and cheese, mixing lightly.
  • Spoon bread mixture into buttered 1 1/2 quart casserole.
  • Bake at 375 degrees for 15 minutes or until heat through.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 580.1, Fat 16.9, SaturatedFat 4.3, Cholesterol 13.2, Sodium 656.7, Carbohydrate 97.2, Fiber 4.8, Sugar 41.4, Protein 13.7

MEXICAN CHOCOLATE PUDDING



Mexican Chocolate Pudding image

The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009

Provided by my3beachbabes

Categories     Dessert

Time 1h50m

Yield 4 puddings, 4 serving(s)

Number Of Ingredients 7

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract

Steps:

  • 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
  • 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
  • 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

CHOCOLATE TEQUILA BREAD PUDDING



Chocolate Tequila Bread Pudding image

Make and share this Chocolate Tequila Bread Pudding recipe from Food.com.

Provided by southern chef in lo

Categories     Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 18

3/4 cup granulated sugar
1/2 loaf French bread, cubed
2 tablespoons butter, melted
3/4 cup diced pineapple
3/4 cup chocolate chips
3 eggs, beaten
2 cups milk
1/4 cup tequila
1/4 cup Kahlua
1 tablespoon vanilla extract
1 cup heavy whipping cream
2 tablespoons granulated sugar
confectioners' sugar
1 quart milk
1 pinch baking soda
2 cups granulated sugar
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • To prepare bread pudding: Place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool.
  • Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top.
  • In a mixing bowl, whisk together eggs, milk, tequila, Kahlúa and vanilla extract. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid.
  • Preheat oven to 350°F Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack.
  • Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve.
  • To prepare sauce: Place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool.
  • To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert.

Nutrition Facts : Calories 1000.3, Fat 37.4, SaturatedFat 21.9, Cholesterol 204.4, Sodium 441.8, Carbohydrate 150.2, Fiber 2.7, Sugar 113.4, Protein 16.3

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