Nutmeg & Chili Cocoa Bread Pudding

April 18, 2022

We made the best bread pudding using our Nutmeg & Chili Cocoa Mix with chunks of our Guajillo Chili Spiced Bar! It is rich and chocolaty with a kick. It can be made the day before and only takes a few minutes to assemble.

Chocolate Bread Pudding  (Serves 4)

•     1 cup half & half
•     ¼ cup Nutmeg and Chili Cocoa Mix
•     2 tablespoons butter
•     3 cups bread, stale and cubed
•     1 egg and 1 egg yolk
•     2 tablespoons  sugar, raw or white
•     1 ounce Guajillo Chili spiced bar, chopped

Directions:

•     Heat oven to 350F degrees.
•     In a small saucepan over low heat; warm milk, butter, and cocoa mix. Stir and continue cooking just until butter melts; cool.
•     Butter (4) 4 ounce ramekins. Set aside.
•     Cube approx. 3 cups of day old bread. Set aside.
•     Add eggs and sugar to cooled milk mixture and whisk; pour mixture over bread and soak for an hour.
•     Add chocolate chunks and mix.
•     Evenly distribute soaked bread to ramekins; then pour liquid over the bread.
•     Bake for 15-20 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Pro tip-

There’s room for customization here: consider topping with fresh raspberries and/or sweetened condensed milk. This pudding gets better over time. We recommend making the day prior, covering each dish, refrigerating, and warming before serving.

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