Mexican Bread Pudding Recipe - Recipe Center - Raley’s Family of Fine Stores

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Mexican Bread Pudding

Mexican Bread Pudding
8 cups 1 -inch Bakery French bread cubes
5 tbsp. softened butter divided
2 cups half & half
2 bars Ibarra Mexican Chocolate
3 Raley's Eggs
2/3 cup sugar
1/2 cup Kahlúa, Patron Cafe or other coffee liqueur
1 tsp. sugar
Powdered sugar (optional garnish)
Prep time: 15 minutes
Stand time: 1 hour
Cook time: 40 to 45 minutes total

1. Preheat oven to 350°F; spread bread cubes on a baking sheet. Bake for 5 to 10 minutes or until lightly
toasted; set aside.
2. Spread 1 tbsp. butter in the bottom of an 8- or 9-inch square baking dish and add toasted bread cubes.
3. Heat half & half, remaining butter and chocolate in a medium saucepan, stirring until chocolate is
melted and mixture is almost boiling; let cool for 10 minutes.
4. Whisk together eggs and sugar in a medium bowl. Slowly whisk in chocolate mixture, mixing until well
blended; stir in Kahlúa and cinnamon. Pour over bread cubes, making sure that all are coated with
chocolate mixture. Let stand for 1 hour.
5. Preheat oven to 350°F. Bake for about 35 minutes or until mixture is set when dish is shaken gently.
6. Let cool to warm before serving. Garnish each serving with a light dusting of powdered sugar, if you

Makes 8 servings.

Tip! Use your leftover Mexican chocolate to make hot chocolate. Add a splash of Kahlúa for an extra kick.
Nutritional Information:
390 calories, 8 g protein, 18 g total fat (10 g sat., 0 g trans), 44 g carbohydrate, 1 g fiber, 24 g sugar, 135 mg cholesterol, 350 mg sodium, 9 points


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This is fabulous! I made it for a dinner party and got 12 thumbs up! A small mistake- in the ingredents you list 1 tsp sugar which should be 1 tsp cinnamon

Comment Number: 4718


made it for a party, many asked for the recipe, everyone loved it

Comment Number: 5293


made it for a party, many asked for the recipe, everyone loved it

Comment Number: 5292


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