Thursday, October 10, 2019

Mexican Chocolate "Pan de Muertos" Pudding

I've been looking for Mexican-inspired treats to make for a Dia de los Muertos party. Since Pan de Muertos (bread of the dead) is staple in Mexico this time of year, I thought a bread pudding might work. I tweaked this recipe into a dark, chocolatey, spicy treat that goes great with whipped cream or dulce de leche ice cream. I plan to make a batch and then spoon it into skull cups.


Mexican Chocolate Pan de Muertos Pudding


1 cup milk
1 cup half-and-half
3 ounces Guittard semisweet chocolate bar
1 tbsp Guittard Cocoa Rogue powder
1/2 tsp. King Arthur Viennese cinnamon
1/4 tsp. ancho chili powder
Pinch of salt
2 tablespoons unsalted butter
1 (16oz) loaf Thomas cinnamon-raisin bread
2 large eggs, room-temp
1⁄2 cup granulated sugar
1 tsp Nielsen-Massey vanilla extract
Whipped cream, for serving


1. Preheat oven to 350°. Lightly butter an 11-by-7-inch baking dish; set aside.

2. In a medium saucepan, combine milks, chocolate, cocoa powder, cinnamon, chili powder, salt and butter; place over medium-low heat, whisking until chocolate has melted, about 3-5 minutes. Let cool slightly.

3. Slice bread into cubes and distribute evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla until the sugar has dissolved. Add a small ladle of the warm warm milk mixture whisking until tempered. Slowly pour in the remaining warm milk while continuing to whisk. Pour evenly over bread. Press down on the bread to ensure everything is coated.

4. Bake until pudding has puffed and is firm, about 25 minutes. Serve warm with whipped cream.


Tips: Try to find ancho chili powder but DO NOT substitute regular chili powder. Ancho chili is a smoked poblano pepper that has very little heat, a smoky deep flavor, and is even slightly sweet and aromatic. When paired with chocolate it is absolutely fantastic. Everyday chili powder used for the chili stews is a completely different spice blend altogether!

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