This tres leches bread pudding from The Hot Bread Kitchen Cookbook is a showstopper. Topped with whipped cream and a rich cinnamon-infused chocolate sauce, it’s a memorable ending to a dinner party and the perfect way to use up holiday leftovers.
The chocolate sauce takes the bread pudding or even a plain bowl of vanilla ice cream to another level. Mexican chocolate has sugar and cinnamon, which adds the characteristic spice. If you can’t track it down, feel free to substitute an equal amount of chopped dark chocolate, and add a hefty pinch of ground cinnamon.