Recipe

Mexican Chocolate Rum-Raisin Bread Pudding

Golden raisins and Mexican chocolate -- loaded with flavor and nutrition.

Details

Serves:

INGREDIENTS

8 c. dry bread, cut in 1-inch cubes
1/2 c. good-quality bittersweet baking chocolate, chopped into chip-size pieces
1 c. California golden raisins, soaked in 1/4 cup dark rum
4 large eggs
2 c. heavy cream
1 c. half-and-half
3/4 c. sugar
1/2 c. brown sugar
1 tsp. cinnamon
1 tbsp. vanilla extract
1/2 tsp. salt
1/4 c. cocoa powder

PROCEDURE

Preheat oven to 350°F. Butter a 13x9x1 1/2-inch glass or nonreactive baking pan. Spread bread cubes in pan; sprinkle chocolate pieces and raisins evenly on top and set aside. In a large mixing bowl, whisk remaining ingredients together. Pour over the bread mixture. Let stand for about 5 minutes.

Place pan containing pudding inside larger pan filled with hot water to halfway up the sides of the pudding pan. Bake, uncovered, for about 40 minutes at 350°F or until sharp knife inserted in center of pudding comes out clean.

To Serve
Cut into 20 squares. Serve warm.

Nutrition Information (per serving)

Calories 270(43% from fat); Total Fat 13g (sat 7g, mono 3g, poly 0.5g); Cholesterol 75mg; Protein 4g; Carbohydrates 33g; Fiber 1g; Iron 1mg; Sodium 170mg; Calcium 52mg