Recipe from the Thermador Taste of America Cookbook
As a little girl growing up in New Mexico, one of Cynthia’s favorite treats was to nibble on small chunks of cinnamon-laced Mexican chocolate. Many years later, she decided to incorporate this unique ingredient, as well as her state’s fabulous pecans, into an elegant dessert.
½ cup golden raisins
⅓ cup plus 4 teaspoons coffee-flavored liqueur
(such as Kahlúa)
1 1-pound loaf bakery egg bread with raisins,
heels removed, sliced, or 1 loaf storebought
sliced raisin bread
¼ cup hot water
8 ounces Mexican chocolate (such as
3 large eggs
¼ cup sugar
2 cups Mexican crema or whipped cream
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ cup pecan pieces
Butter for dishes
2 1-pint containers strawberries, hulled, sliced
½ cup coffee-flavored liqueur (such as Kahlúa)
¼ cup chopped fresh mint
1 cup Mexican crema or whipped cream
½ teaspoon vanilla extract
For pudding: Place raisins in small bowl. Pour 1/3 cup
liqueur over. Let stand 1 hour or overnight.
Preheat oven to 350°F. Place bread slices on baking
sheets and toast until golden brown, about 15
minutes. Crumble bread into bowl (yield should be
about 4 cups).
Combine 4 teaspoons liqueur and 1/4 cup hot
water in top of double boiler set over simmering
water. Add chocolate and simmer until melted,
stirring frequently. Cool slightly.
Whisk eggs and sugar to blend in large bowl.
Whisk in crema, vanilla, and cinnamon. Stir in
melted chocolate mixture. Add crumbled bread
and raisin mixture and mix well. Stir in pecans.
Cover and refrigerate until bread absorbs custard,
about 2 hours.
Butter ten 2/3-cup custard cups or soufflé dishes.
Divide pudding mixture among cups. Place cups in
large roasting pan. Add enough hot water to come
halfway up sides of cups. Bake until puddings are set
and puffed in center, about 40 minutes. Remove cups
from water bath. Let come to room temperature.
Cover and refrigerate until cold. (Can be prepared up
to 3 days ahead.)
For topping: Combine strawberries, liqueur, and
mint in large bowl.
For garnish: Mix crema with vanilla in small bowl.
Bring puddings to room temperature. Run knife
around edges of puddings. Unmold puddings
onto dessert plates. Spoon strawberries over. Drizzle
with vanilla crema.
Serve with coffee, tea, milk, hot chocolate, or juice.