BudgetTravel

Spread the bread cubes on a baking sheet and bake them in the oven until lightly toasted (15 minutes). Set aside. Turn off the oven.

Put the chocolate and coffee in a double boiler over medium heat until the chocolate is melted.

Put the eggs, cream, sour cream, sugar, vanilla, and cinnamon in a medium-size bowl and stir with a whisk until blended. Stirring the egg mixture continuously, pour in the melted chocolate and continue stirring until thoroughly blended.

Add the raisins, mescal, and toasted bread cubes to the bowl and stir well. Set aside at room temperature until the bread completely soaks up the mixture, about 2 hours. (This can be made a day ahead).

Preheat the oven to 350°F.

Bring a kettle of water to a boil.

Divide the pudding mixture into twelve 5-ounce buttered ramekins. Put them in a baking pan large enough to hold them all without touching. Slide out the oven shelf, put the pan on the shelf, and pour in the boiling water to come halfway up the sides of the ramekins. Bake until the puddings are fully set but still moist, about 50-60 minutes. Place the ramekins on a cool rack.

After cooling 15 minutes, remove budin from the ramekins.

For the tuna salsa:

In a sauce pan, over medium heat, reduce the mandarin orange juice and sugar to 3 ounces of liquid. Set aside to cool. When cool, add the puree and the Cointreau.

For the topping and assembly:

Whip the cream and vanilla.