Mexican Chocolate and Raspberry Bread Pudding {and brunch party food tips}

This Mexcian Chocolate and Raspberry Bread Pudding is rich and chocolately with a hint of spice from a secret ingredient used, and is perfect for holiday brunch get togethers and is part of a shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are as always mine alone. #CollectiveBias

this image

Anytime you gather with family and friends this holiday season and there is a brunch involved, there’s always the question about what to make. Think for example about Christmas morning.
With that special occasion in mind, I came up with some brunch party food tips:

• Make dishes that are family-share friendly or little bite size items
• Prep the main dish the night before
• Have fresh fruit as a side
• Have both sweet and savory options
• Make a big pot of coffee
• Set up the meal as a buffet
• Always have condiments (think coffee creamer, ketchup, and Tabasco hot sauce)

Christmas morning is always something very special in my parents’ house. All my of my sisters (I have three) and our respective spouses come home. With everyone at different stages in life, it is the one time a year that we are all together, so it is very special. In the morning we all come downstairs and even though there are no small children present, I can assure you that the magic is still there. We all help get brunch ready and then enjoy the meal.

This year I’m going to add this Mexican chocolate raspberry bread pudding to the brunch menu. It has that amazing rich custard of bread pudding, but then added flavors of chocolate and a little spice which is made by adding Tabasco Chipotle sauce in with raspberry jam. The Tabasco sauce is the surprising secret ingredient.

When one thinks brunch, sure one might think Tabasco hot sauce as a condiment, but in bread pudding? Yeah, I know how odd it may sound. But I cannot tell you enough how AMAZING it is! It is not a spicy dish by any means, but when you add the Tobasco Chipotle Pepper sauce with the raspberry it adds this great subtle smokey flavor that works perfectly with the chocolate and cinnamon and then with the creamy custard bread pudding! It is something that everyone will love, but something that is very unique and delicious #SeasonedGreetings !

This bread pudding is perfect for preparing the night before and then baking while everyone is waking up (a big plus is that your house will smell amazing! Cinnamon, spice, and chocolate…YUM!

I found Tabasco Chipotle and Original Red at Target and also heard that there is a Green Jalapeño Pepper, and a Tabasco brand Sriracha Thai Chili Sauce that Target will be carrying soon check them out on Twitter here)! After seeing the delicious flavors I think these would make a great stocking stuffer for anyone that likes hot sauce!

Mexican Chocolate and Raspberry Bread Pudding {and brunch party food tips}

No ratings yet

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 15 minutes minutes

Servings: 12 servings

Ingredients

• 1 Loaf french bread 1 day old or toasted
• 8 oz Semi sweet chocolate chips
• 6 Eggs
• 1 1/2 Cups Heavy Cream
• 2 Cups Milk skim
• 2 Tbs Cinnamon
• 1 Pinch salt
• 1/4 tsp cayenne
• 1 Tbs Tobasco Chipotle hot sauce
• 1 Cup raspberry jam seedless

Instructions

• Preheat oven to 350.
• If your bread is not 1 day old, cut bread into 1 inch cubes and bake for 5 minutes to dry it out.
• Place half the bread in a baking dish that has been sprayed with cooking spray.
• In a bowl add raspberry jam and and Tobasco sauce and stir to combine. Spoon over the bread chunks in the baking dish.Then add remaining half of bread cubes.
• In another bowl add the eggs, then pour in the heavy cream and milk and whisk to combine. Add salt, cayenne and cinnamon. Whisk to combine (it's ok if it's a little clumpy).
• In a microwave safe bowl melt the chocolate in 30 second intervals, stirring in between each interval. When the chocolate has melted (mine took 1 min 30 seconds) spoon it slowly in spirals into the cream and egg mixture. Since the egg mixture is cold and the chocolate is warm, it will form hard pieces, that is ok.
• Stir the cream and egg mixture with the chocolate a few times, then spoon over the bread chunks. I used a big spoon and then made sure all the bread was covered by folding the bread over to make sure everything was covered.
• At this point you let it sit for 30 min, or you can keep it in the fridge over night
• After it rests stir up the bread chunks one more time and then bake for 35-45 minutes, until the edges look brown. Allow to cool for a few minutes, then spoon into bowls and enjoy! I like to serve mine with fresh strawberries