Capirotada - Chocolate Bread Pudding Recipe

Name: Capirotada - Chocolate Bread Pudding Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 6 cups cubed egg bread; 2 c. whole milk; 1 c. coarsely chopped semisweet chocolate; 1 teaspoon cinnamon; 2 eggs; 1/2 c. white sugar; 2 Tbsp. sliced almonds

User Reviews

4.3

24 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings
8
Calories
811 kcal
Course
Dessert
Cuisine
South American

Capirotada - Chocolate Bread Pudding Recipe

Farrah Baldwin

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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.

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Ingredients

Servings

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

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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

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.

Nutrition Information

Show Details

Serving 1serving Calories 811kcal (41%) Carbohydrates 119g (40%) Protein 23g (46%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.03g Cholesterol 140mg (47%) Sodium 716mg (30%) Potassium 504mg (14%) Fiber 7g (28%) Sugar 32g (64%) Vitamin A 545IU (11%) Vitamin C 0.01mg (0%) Calcium 275mg (28%) Iron 8mg (44%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 811 kcal

% Daily Value*

Serving	1serving
Calories	811kcal	41%
Carbohydrates	119g	40%
Protein	23g	46%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	0.03g	2%
Cholesterol	140mg	47%
Sodium	716mg	30%
Potassium	504mg	11%
Fiber	7g	28%
Sugar	32g	64%
Vitamin A	545IU	11%
Vitamin C	0.01mg	0%
Calcium	275mg	28%
Iron	8mg	44%