Costa Rican Chocolate Bread Pudding

Costa Rican Chocolate Bread Pudding

Serves: 6

Ingredients

• 6 cups cubed egg bread (such as challah), with or without crust
• 2 c. whole milk
• 1 c. coarsely chopped semisweet chocolate
• 1 tsp. cinnamon
• 2 eggs
• ½ c. white sugar
• 2 Tbsp. sliced almonds

Instructions

1. Toast the egg bread cubes by placing them in a single layer on a baking sheet and putting them in a 325 degree oven for five minutes.
2. Heat milk in a saucepan over medium heat for 5 minutes, or until bubbles form around the edges. Turn the heat down to low, then add the chocolate and cinnamon. Whisk constantly until the chocolate melts, about 5 minutes. Remove from heat and let cool for 5-10 minutes, until just warm.
3. Meanwhile, beat the eggs and sugar together in a large bowl until creamy and light (about 3 minutes). Drizzle in the chocolate mixture and mix well. Add the bread cubes and toss to coat. Let stand 30 minutes so the bread can soak up the liquid.
4. Preheat your oven to 350 degrees. Transfer the bread mixture to a buttered casserole dish and cover with foil. Set the casserole dish on a large, rimmed, deep baking pan. Place the baking pan in the oven, then pour enough hot water into the baking sheet to come up half way to the top of the casserole dish. Bake for 15 minutes, then uncover, and cook another 20 minutes until the pudding feels firm to the touch. Garnish with almond slices and serve warm.

Source: thewanderlustkitchen