Ingredients for Pudin De Pan Chocolate
- 3 cups milk
- Semi Sweet Chocolate Chips
- ¾ cup granulated sugar
- 4 tablespoons unsalted butter
- White Bread
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs
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How to Make Pudin De Pan Chocolate
- Preheat your oven to 350°F (175°C).
- Grease a 5-quart baking pan with butter or cooking spray.
- In a large saucepan, combine 2 cups of milk, ¾ cup granulated sugar, 1 cup semi-sweet chocolate chips, and 4 tablespoons of unsalted butter. Heat gently over medium-low heat, stirring frequently, until the chocolate and butter are melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring until smooth.
- Remove the saucepan from the heat and stir in 4 cups of cubed stale bread (day-old bread is ideal), 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1 cup of milk. Make sure the bread is evenly moistened.
- Gently stir in 4 large eggs, one at a time, ensuring they are fully incorporated into the mixture.
- Let the pudding sit for 5-10 minutes to allow the bread to absorb the liquid. This helps prevent a soggy pudding.
- Pour the pudding mixture into the prepared baking pan.
- Bake for 45-55 minutes, or until a knife inserted into the center comes out clean. The pudding should be set and slightly puffed.
- Let the pudding cool slightly before serving. For best results, let it cool completely then refrigerate for a minimum of 4 hours before serving.
- Serve warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
148g
Fat
60g
Carbs
20g
