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This chocolate pudding is worth ALL the calories

3 weeks ago

This chocolate pudding is worth ALL the calories

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It may be lesser known compared to its Mexican cousin which is loaded with nuts, sweet syrup, and dried fruits, but Costa Rica’s capirotada is the bread pudding to make when you need something chocolate-y and comforting at the same time. Fluffy, chewy and downright delicious, this wholesome treat is best eaten warm with a scoop of ice cream or drizzled with vanilla sauce.

 

CAPIROTADA

Makes 8-10 servings

 

6 cups Day-old bread cubes (we used pan de sal)

2 cups Whole milk

1 cup Coarsely chopped semi-sweet chocolate or chocolate chips, plus more for garnish

1 tsp Ground cinnamon

2 Eggs

½ cup White sugar

2-3 Tbsps Sliced almonds

  1. Start with the bread cubes by placing them in a single layer on a baking sheet and toasting them in a 325°F preheated oven for five minutes.
  2. Heat milk in a saucepan over medium heat for five minutes or until bubbles form around the edges. Turn the heat down to low then add the chocolate chips and cinnamon powder. Reserve some of the chocolate chips for garnish. Whisk constantly until the chocolate melts, about five minutes. Remove from heat and let it cool for 5-10 minutes or until just warm.
  3. Meanwhile, beat the eggs and sugar together in a large bowl until creamy and light, about three minutes. Drizzle in the chocolate mixture and mix well. Add the bread cubes and toss to coat. Let the bread mixture stand for 30 minutes so the bread can soak up the liquid.
  4. Preheat oven to 350°F. 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 pan 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. Remove from oven and garnish generously with almond slices and the reserved chocolate chips. Serve warm.

 

Recipe by Anetta Simpson

Photographed by Miguel Abesamis of Studio 100

 

Love chocolate desserts? We’ve got you fam:
Rich Chocolate Mousse Cake

Basic Chocolate Cake

Chocolate Orange Bread Pudding

 

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