Isabel’s Bread Pudding with Mexican Chocolate and Almonds

Isabel’s Bread Pudding with Mexican Chocolate and Almonds

Prep: 15 Minutes Cook: over Minutes Serves: 8 Submitted by: Chef Isabel Cruz


Butter, For the pan
3 large eggs
1 ½ cup half and half
2 tablespoons Packed light-brown sugar
1 cup Almonds, sliced
Mexican Chocolate
(Makes 1 ½ cups. Recipe follows)

1 cup Semisweet Chocolate Chips
1/2 cup sugar
1 tablespoon ground cinnamon
Combine the chocolate chips, sugar, and cinnamon in a food processor and pulse until finely ground. Store in a cool, dry place in an airtight container.
KING'S HAWAIIAN Sweet Round Bread sliced thick enough to fill a 9-inch pie plate, split in half


Step 1
Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.

Step 2
Combine the eggs, half-and-half, and brown sugar in a large bowl. Whisk and combine.

Step 3
Dip the sliced KING'S HAWAIIAN Bread into the egg mixture, turning once. The bread should absorb the egg mixture but not to the point of falling apart.

Step 4
Fill a buttered pie plate, with a layer of the sliced dipped King's Hawaiian bread.

Step 5
Sprinkle 1 cup of the Mexican chocolate over the dinner rolls and then ½ cup of the almonds.

Step 6
Dip another layer of KING'S HAWAIIAN Bread on top. Sprinkle the remaining ½ cup Mexican chocolate and the remaining ½ cup almonds over the top.

Step 7
Bake the bread pudding approximately 45 to 60 minutes until it is puffy and dry on top but still moist inside.

Step 8
Remove from the oven and let cool slightly before cutting and serving.