Chocolate Bread Pudding

August 20, 2015 By:
35 minutes
35 minutes
This bread pudding is a very popular dish in Mexican. Served best warm, it's also delicious cold! What a tasty treat.



  1. Preheat oven to 350°F. Prepare Ramekins: Butter 12 small ramekins or a large gratin dish. Dust ramekins with granulated sugar.
  2. Whisk the egg yolks in a bowl with the 1/2 cup sugar.
  3. Heat the butter, milk, and cream in a saucepan over medium heat until steamy but not boiling.
  4. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlùa. Stir to mix.
  5. Temper the egg yolks/sugar mixture by pouring a small amount of the heated bread pudding liquid mixture into the egg yolk/sugar mixture.
  6. Next, while whisking, pour over the egg yolks/sugar mixture into the bread pudding mixture.
  7. Gently fold in the bread cubes.
  8. Let sit for 5 to 10 minutes to let bread get nicely hydrated.
  9. 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 35 minutes (for ramekins) and 50 minutes for gratin pan.
  10. For the sauce: : Combine 1/2 cup sugar, and 1/4 cup water, 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 a little at a time while whisking and simmer. Add Kahlùa and a splash of vanilla.