I was recently flipping through the relish magazine that you can pick up from Raley’s stores, and found some TASTY looking recipes that I had to try. I decided to try out their Ancho Chili Chocolate Bread Pudding, along with their Jurassic Pork Apple Sliders and Slawshank Redemption. Those recipes to come later.
I have always loved bread pudding, but adding some chocolate and a little spice was a fun twist. The kids thought the Ancho Chili was a tad spicy, so you can tone it down or omit completely if you must.
Ancho Chili Chocolate Bread Pudding – Recipe can be doubled or tripled, but do not use a deep dish to bake, or it will not cook through.
2 King’s Hawaiian Sweet Rolls
1/2 cup fat-free half & half
1 Tbs butter, melted
3 Tbs sugar
1 Tbs unsweetened cocoa powder
1/2 to 2/4 tsp ancho chili powder (use less if you can’t handle any heat, but it does add nice flavor)
1. Spray two small ramekins with cooking spray. I wanted to cook a large recipe so I used a loaf pan, which didn’t work as well because it was too deep. You need something semi shallow, to cook the middle.
2. Cut each roll into 12 cubes and place on a baking sheet. Bake for 5 minutes or until lightly toasted. (These are tasty toasted!). Place in baking dish.
3. Stir together half & half and whisk in remaining ingredients. Pour over bread and let stand for 20 minutes.
4. Preheat oven to 350°F. Bake bread pudding for 10 to 15 minutes or until center is set but still soft. You will need to cook longer if using a bigger dish.
5. Serve with powdered sugar or whipped cream.