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,