If you’re a fan of chocolate, you’ve got to try this Capirotada recipe. It’s a Costa Rican twist on a chocolate bread pudding that’s decadently sweet and totally satisfying.
Okay, guys, I have a confession. This was my first time making pudding, and I was kind of scared. My mom warned me about her pudding disasters, so I figured this would be a lost cause. But let me tell you, this Capirotada recipe is incredibly easy, and the pudding comes out perfect—silky smooth with ooey-gooey chocolate custard pieces. This chocolate bread pudding is so darn delicious, I ate too much! Time to hit the gym.
Table of Contents
Reasons to Love Chocolate Bread Pudding
- Combining the comforting texture of bread pudding with the rich chocolate custard, Capirotada is the ultimate comfort food.
- This recipe offers a luscious blend of chocolate and spices, creating a decadent dessert that satisfies your sweet tooth.
- Balanced with just the right amount of sweetness, this Chocolate Bread Pudding satisfies dessert cravings without being overwhelming.
Recipe Ingredients
- Semisweet Chocolate: Adds a deep, rich flavor and creamy texture that melts into the pudding.
- Cinnamon: This warm, aromatic spice enhances the chocolate and adds a subtle depth.
- Whole Milk: Creates a creamy custard base that adds richness and smoothness. It also makes the pudding moist and flavorful.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Consider a dusting of ground cinnamon or cocoa powder to complement the rich chocolate. Chopped nuts like pecans or walnuts provide a satisfying crunch. For a fruity twist, scatter some dried cranberries or raisins on top. You can also drizzle with dulce de leche or maple syrup for a sweet touch.
- Milk Alternative: Use half-and-half instead of whole milk for a creamier texture. This minor adjustment adds a touch more richness to the custard.
How to Make Capirotada – Chocolate Bread Pudding
Step #1: Toast the egg bread cubes by placing them in a single layer on a baking sheet and putting them in a 325°F (163°C) oven for five minutes.
Step #2: Heat the 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.
Step #3: 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 for 30 minutes so the bread can soak up the liquid.
Step #4: Preheat your oven to 350°F (177°C). 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 halfway up the sides of the casserole dish. Bake for 15 minutes, then uncover and cook for another 20 minutes until the pudding feels firm to the touch. Garnish with almond slices and serve warm.
Expert Tips
- Select the Right Water Bath Pan: Before you start, choose a suitable pan for the water bath. You’ll need a rimmed pan or baking sheet that allows you to fill water halfway up the sides of your pudding dish. Ensure your baking dish fits comfortably inside your water bath pan. My casserole dish fits perfectly in a big roasting pan, but find the combination that works best for you!
- Temper the Eggs with Warm Milk: When combining the warm chocolate milk with the eggs and sugar, pour the milk slowly and whisk continuously. This tempering prevents the eggs from curdling and ensures a smooth custard.
Frequently Asked Questions
The water bath (bain-marie) ensures even cooking and prevents the edges from drying out, resulting in a creamy, uniformly textured pudding.
Absolutely! You can replace challah bread with brioche for a slightly sweeter flavor, or use a French baguette for a denser texture.
Storage Info
To store Capirotada – Chocolate Bread Pudding, cover it tightly and refrigerate for up to 3 days. To freeze it, wrap it in plastic wrap and foil for up to 2 months; wrap it in plastic wrap and foil before freezing.
To reheat, thaw in the refrigerator if frozen, then warm in a 350°F (177°C) oven for 15-20 minutes until heated through. Alternatively, microwave individual portions for 1-2 minutes until warm.
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Capirotada – Chocolate Bread Pudding Recipe
Ingredients
- 6 cups cubed egg bread - such as challah, with or without crust
- 2 c. whole milk
- 1 c. coarsely chopped semisweet chocolate
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 c. white sugar
- 2 Tbsp. sliced almonds
Instructions
- Toast the egg bread cubes by placing them in a single layer on a baking sheet and putting them in a 325°F (163°C) oven for five minutes.
- Heat the 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 for 30 minutes so the bread can soak up the liquid.
- Preheat your oven to 350°F (177°C). 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 halfway up the sides of the casserole dish. Bake for 15 minutes, then uncover and cook for another 20 minutes until the pudding feels firm to the touch. Garnish with almond slices and serve warm.
NOTES
Nutrition
This chocolate bread pudding was rich and comforting, I couldn’t stop eating it.