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Gail Patterson | Cooke County EC

10 cups soft, fresh breadcrumbs
4 cups sugar, divided use
10 eggs
4 teaspoons cinnamon
4 teaspoons ground chipotle pepper
2 cups Mexican brandy, divided use
1 pint half-and-half, plus up to 1 pint more, as needed
2 pints heavy whipping cream, divided use
2 2/3 cups semisweet chocolate chips (16 ounces) 1 cup salted butter (2 sticks)
2 cups water
Cinnamon and whipped cream for garnish

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish.

2. Mix breadcrumbs, 2 cups sugar, eggs, cinnamon, chipotle, 1 cup brandy, 1 pint half-and-half and 1 pint whipping cream in large bowl. Mix thoroughly, adding more half-and-half until mixture shakes like gelatin. Set aside.

3. Melt chocolate chips with remaining pint of whipping cream in a large saucepan set over medium-low heat. Cool slightly and add to bread mixture. Mix thoroughly.

4. Pour mixture into baking dish and bake 1 hour or until a skewer inserted comes out clean.

5. Melt butter in a large saucepan. Add remaining 2 cups sugar and water, and boil gently 5 minutes. Remove from heat and stir in remaining 1 cup brandy.

6. Poke cooked pudding all over with skewer. Pour sauce slowly over the top, letting it all sink in.

7. Refrigerate 8 hours or overnight. Serve with cinnamon whipped cream.

Servings: 36. Serving size: 7 ounces. Per serving: 603 calories, 11.84 g protein, 23.18 g fat, 78.07 g carbohydrates, 3.83 g dietary fiber, 506 mg sodium, 33.17 g sugars, 106 mg cholesterol

Cook’s Tips

This recipe needs to be made a full day in advance, and it can be halved to make a smaller batch. 

The type of bread crumbs you use will influence how much extra half-and-half is needed.