Isabel’s Bread Pudding with Mexican Chocolate and Almonds
Butter, For the pan
3 Large eggs
1 ½ cup Half and half
2 tablespoons Packed light-brown sugar
1 cup Almonds, sliced
(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
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.