Chocolate Ancho Chili Bread Pudding    

Makes ten 5-ounce portions    

1/2 pound butter    

2 1/2 cups grated bittersweet chocolate    

1 quart heavy cream    

2 cups milk    

5 large eggs    

1 1/2 cups brown sugar    

1 cup white sugar    

1 1/2 tablespoons vanilla extract    

2 1/2 tablespoons ancho chili powder (see note)    

2 tablespoons ground canela (Mexican cinnamon)(see note)    

1 teaspoon ground clove    

1 1/2 tablespoons ground allspice    

one 1-pound loaf of challah (or similarly dense, egg-rich bread), cut in cubes    

Melt butter and chocolate over double boiler. Remove from heat. Whisk in heavy cream and milk. Beat eggs in bowl until fluffy. Add brown and white sugar, vanilla extract and spices.    

Add chocolate-butter-milk mixture slowly to egg mixture until incorporated. Add cubed bread and mix it with a rubber spatula. Let stand for 1 hour. Pour into greased, 8-inch square baking pan that's 4 inches deep. Top with parchment baking paper and foil. Bake at 350 degrees for 1 1/2 hours. Test with wooden toothpick in center.    

Note: Ancho chili powder and canela can be found in Hispanic markets. Plain cinnamon can be substituted for canela.

(Jerry Jackson/Sun photographer)