Isabel’s Bread Pudding with Mexican Chocolate and Almonds

Isabel’s Bread Pudding with Mexican Chocolate and Almonds
Chef Isabel
Meet the Chef!
Chef Isabel Cruz
Isabel Cruz comes from a Latino family where the large and frequent gatherings were always centered around food. Self taught, she pulled influence from Cuban, Puerto Rican, and Mexican family and friends as well as Asian cultures she encountered growing up in LA. Eventually, those Latin and Asian influences became infused in Isabel's cooking, resulting in fresh, exotic food with bold and unique flavors. See more of Isabel here
Recipe Details
Ingredients

Butter, For the pan

3 Large eggs

1 ½ cup Half and half

2 tablespoons Packed light-brown sugar

1 cup Almonds, sliced

Mexican Chocolate
(Makes 1 ½ cups. Recipe follows)

1 cup Semisweet Chocolate Chips

1/2 cup Sugar

1 tablespoon Ground cinnamon

Combine the chocolate chips, sugar, and cinnamon in a food processor and pulse until finely ground. Store in a cool, dry place in an airtight container.

KING'S HAWAIIAN Sweet Round Bread sliced thick enough to fill a 9-inch pie plate, split in half

Preparation
Step 1
Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
Step 2
Combine the eggs, half-and-half, and brown sugar in a large bowl. Whisk and combine.
Step 3
Dip the sliced KING'S HAWAIIAN Bread into the egg mixture, turning once. The bread should absorb the egg mixture but not to the point of falling apart.
Step 4
Fill a buttered pie plate, with a layer of the sliced dipped King's Hawaiian bread.
Step 5
Sprinkle 1 cup of the Mexican chocolate over the dinner rolls and then ½ cup of the almonds.
Step 6
Dip another layer of KING'S HAWAIIAN Bread on top. Sprinkle the remaining ½ cup Mexican chocolate and the remaining ½ cup almonds over the top.
Step 7
Bake the bread pudding approximately 45 to 60 minutes until it is puffy and dry on top but still moist inside.
Step 8
Remove from the oven and let cool slightly before cutting and serving.

Chef Isabel Cruz says:

Serve warm, at room temperature, or chilled. The bread pudding can be stored, covered, in the refrigerator for up to four days.

Comments
Reviews
says:
5
I love bread pudding and this is, by far, the best I have ever made and had. I went to a Christmas party this year and a total stranger came up to me and said "you're the one that made that fabulous Mexican Chocolate Bread Pudding last year." (Well actually me and Isabel made it. Thanks Isabel!!)
says:
5
Thank you Isabel! I love mexican chocolate, this pudding is delicious. PS- love Isabel's Cantina in PB- you're the best.
says:
5
Thank you for sharing, Isabel! I would never have thought of using their bread for this!
Showing 1-3 of 3