I’ve had two things on my mind lately. One, is the Pinky & The Brain theme song which has been stuck in my head for the past two days (thanks, Husband!).
The second is this incredibly decadent and so delicious Costa Rican Chocolate Bread Pudding, also known as Capirotada!
Okay guys, I have a confession. This was the first time I ever made pudding. And I was kind of scared.
My mom told me that when she’s tried to make pudding it almost never ends up resembling anything similar to pudding, so I figured this would kind of be a lost cause. Let me tell you, this recipe is SO incredibly easy and the pudding comes out just perfect.
The pudding itself is silky smooth, while the bread turns into ooey-gooey-chewy chocolate custard pieces. It’s just warm and delicious and wonderful.
The best way to make this pudding is in a good-sized casserole dish so the pudding spreads out in a thin layer. This helps it cook faster and achieve that wonderful thick and creamy texture.
It’s baked in a water bath, which I know sounds really scary, but I promise it isn’t. Just follow these tips for an easy water bath experience:
- Before you get started, look through your dishes and pans to find the ones you want to use. You’ll need a rimmed pan or baking sheet that you can fill with water about halfway up the side of the dish you put the pudding in. (Don’t make the same mistake I did; make sure the baking dish you use actually fits inside the water bath pan!) My casserole dish fits perfectly in my big roasting pan, but use whatever works best for you!
- Place the baking dish on the water bath pan and put it in the oven before you pour hot water into the pan surrounding your baking dish. It’s a lot harder to lift a heavy load of two dishes and hot water and put it in the oven than it is to pour water into the set-up once it’s sitting in there.
- When you are ready to take it out of the oven, just remove the baking dish itself, but leave the water bath dish in the oven and let the water cool. It’s not fun to try to lug a bit heavy pan full of extremely hot water out of the oven!
Okay, that about does it with the water bath talk.
Once it’s baked, sprinkle some salted almond slivers over the top to add a bit more texture and bring out the sweetness of the chocolate. Serve it up in pretty individual dishes (maybe even with some whipped cream if you’re feeling particularly dangerous).
Oh those chewy bread pieces just kill me! So darn delicious. I ate way too much of this and then realized that I’m going to be in a bathing suit in Greece in less than three months so it’s probably time to get my butt back in the gym.
My girlfriend Samantha and I just started a new workout routine which has completely kicked my butt to the point where I have to have help getting in and out of chairs. Wayyyy too many squats and lunges. When will I learn to ease my way into things?
Oh, chocolate bread pudding. Until next time, my friend.
Here’s Your Recipe!
The Wanderlust Kitchen, adapted from Holidays of the World Cookbook
45 minPrep Time
35 minCook Time
1 hr, 20 Total Time
- 6 cups cubed egg bread (such as challah), with or without crust
- 2 c. whole milk
- 1 c. coarsely chopped semisweet chocolate
- 1 tsp. cinnamon
- 2 eggs
- 1/2 c. white sugar
- 2 Tbsp. sliced almonds
- Toast the egg bread cubes by placing them in a single layer on a baking sheet and putting them in a 325 degree oven for five minutes.
- Heat milk in a saucepan over medium heat for 5 minutes, or until bubbles form around the edges. Turn the heat down to low, then add the chocolate and cinnamon. Whisk constantly until the chocolate melts, about 5 minutes. Remove from heat and let cool for 5-10 minutes, until just warm.
- Meanwhile, beat the eggs and sugar together in a large bowl until creamy and light (about 3 minutes). Drizzle in the chocolate mixture and mix well. Add the bread cubes and toss to coat. Let stand 30 minutes so the bread can soak up the liquid.
- Preheat your oven to 350 degrees. 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 baking sheet 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. Garnish with almond slices and serve warm.