EASY MEXICAN BREAD PUDDING
Make and share this Easy Mexican Bread Pudding recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine brown sugar, cinnamon and 3/4 cup water in saucepan.
- Cook over low heat until sugar is dissolved.
- Pour over bread cubes in large bowl and toss gently.
- Add raisins, walnuts and cheese, mixing lightly.
- Spoon bread mixture into buttered 1 1/2 quart casserole.
- Bake at 375 degrees for 15 minutes or until heat through.
- Serve warm with whipped cream.
Nutrition Facts : Calories 580.1, Fat 16.9, SaturatedFat 4.3, Cholesterol 13.2, Sodium 656.7, Carbohydrate 97.2, Fiber 4.8, Sugar 41.4, Protein 13.7
CAPIROTADA (MEXICAN BREAD PUDDING)
This dish was served by my mother every Christmas. It was a big hit! This bead pudding is lovely with the texture of walnuts and the taste of cinnamon. This may be served warm or cold.
Provided by Gloria A.
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
- Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
- Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 82.6 g, Cholesterol 16.9 mg, Fat 13.3 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 4.6 g, Sodium 397.8 mg, Sugar 54.6 g
MEXICAN CHOCOLATE BREAD PUDDING
Provided by Marcela Valladolid
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
- Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
- Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
- Preheat the oven to 350 degrees F.
- Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.
MEXICAN BREAD PUDDING W/ AMARETTO SAUCE
Make and share this Mexican Bread Pudding W/ Amaretto Sauce recipe from Food.com.
Provided by aronsinvest
Categories Christmas
Time 1h5m
Yield 10 , 10 serving(s)
Number Of Ingredients 13
Steps:
- Tear bread into 1 in pieces.
- Combine with milk and cream in a large bowl, let stand.
- Mix sugar, eggs, and almond extract thoroughly.
- add to bread mixture, make sure the bread is well coated.
- Add almonds, raisins and chopped apricots.
- Spray a 9 x 13 pan with cooking spray.
- Heat oven to 325 degrees.
- Spoon mixture into dish and bake until firm approx 50 minutes.
- Cut into servings and top with sauce below.
- Sauce:.
- Stir sugar and butter in top of a double boiler until butter melts and sugar.
- dissolves.
- Remove and whip egg with Amaretto and put into the sugar mixture.
CAPIROTADA (MEXICAN BREAD PUDDING)
Capirotada is a seasonal dish eaten for Lent or Cuaresma, a time of the year when many Mexican households whip up meatless meals on Fridays. This cinnamon-scented bread pudding is a balance of textures, and sweet and slightly savory flavors. Its array of garnishes vary, and families debate which ingredients should make the cut and which should be forgotten. In Zacatecas, Mexico, onion is an unexpected ingredient that ties together the piloncillo and cheese. This dish can be made traditional or plant-based by selecting dairy-based or vegan butter and cheese. The key ingredient is a stale or lightly toasted baguette, birote or bolillo, which absorbs sweet piloncillo syrup melded with melted cheese, and holds up your chosen ingredients.
Provided by Jocelyn Ramirez
Categories casseroles
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Add the apple, onion, piloncillo, cinnamon, cloves, salt and 1 whole peeled banana to a medium pot. Depending on what type of bread you are using, add 6 cups water (if using bolillos or birotes) or 7 cups (if using a dense baguette) to the pot. Cover and bring to a boil, then turn to medium-low to simmer for 15 minutes, until the piloncillo has dissolved and the liquid becomes fragrant. Turn off the heat and let steep for 5 minutes.
- Pour the liquid through a strainer or colander, reserving the liquid and discarding the solids. Thinly slice the remaining 2 bananas and set aside.
- Grease a 9-by-13-inch baking dish with the butter, and line the bottom of the dish with a half of the bread cubes. (You'll need enough to cover the bottom of the dish in one layer.) Layer on half the sliced bananas, raisins, almonds and cheese. Ladle half of the liquid over the first layer until completely coated.
- Add another layer with the remaining bread, banana, raisins, almonds and cheese, then use the remaining liquid to coat the top layer. Gently press down on the bread to make sure it fully absorbs the liquid.
- Cover the baking dish with aluminum foil and allow the capirotada to sit in the refrigerator for at least 1 hour so the bread fully absorbs most of the liquid.
- Heat oven to 350 degrees. Add the capirotada, still covered with foil, and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top layer lightly browns.
- Remove from the oven and let the capirotada rest for 20 minutes before serving so it fully sets. Serve with more almond slices.
MEXICAN BREAD PUDDING
Discover the sweet and savory appeal of Mexican Bread Pudding. The secret to our Mexican Bread Pudding is a combination of cinnamon and clove seasoning.
Provided by My Food and Family
Categories Custards & Puddings
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Bring water, piloncillo, cinnamon and cloves to boil in medium saucepan; simmer on medium heat 20 min. or until syrup-like consistency, stirring occasionally. Remove from heat; keep warm.
- Heat oven to 350ºF. Toss bread cubes with butter; spread onto baking sheet. Bake 10 min. Transfer to large bowl. Add raisins and nuts; mix lightly. Strain syrup; discard cinnamon stick and cloves. Add syrup to bread mixture; mix well. Let stand 10 min., stirring frequently. Meanwhile, combine cheeses.
- Spoon half the bread mixture into 2-qt. casserole; sprinkle with half the cheese mixture. Repeat layers; cover.
- Bake 25 min. or until cheese is melted and golden brown, uncovering the last 5 min.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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MEXICAN BREAD PUDDING - BETTER HOMES & GARDENS
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4.4/5 (8)Total Time 1 hr 35 minsServings 8Calories 489 per serving
- For the cinnamon-pecan syrup, in a medium saucepan combine the water, the 1 cup granulated sugar, the piloncillo, lemon peel, canela, and cloves. Bring to boiling over high heat; reduce heat to medium. Simmer, uncovered, until sugars are dissolved and mixture is thickened and syrupy, stirring frequently. Cool for 15 minutes. Strain to remove canela and cloves. Stir in nuts and raisins; set aside (mixture will continue to thicken).
- Meanwhile, in a heavy large skillet heat 1/2 inch of oil to 350°F. In a large bowl beat egg whites with an electric mixer on medium-high speed until stiff but not dry. In a medium bowl whisk egg yolks about 1 minute or until light and frothy. Gently fold egg yolks into egg whites.
- In a large bowl combine milk, the 2 tablespoons granulated sugar, the rum (if using), and vanilla; stir to dissolve sugar. Dip one bread slice into milk mixture, turning to coat all sides and shaking gently over bowl to remove excess liquid. Dip the bread slice into the egg mixture, turning to coat well. Place coated bread slice in the hot oil in skillet; fry about 2 minutes or until lightly browned, turning once. Transfer fried bread to paper towels. Repeat with the remaining bread and dipping mixtures, cooking about one-third of the slices at a time and reheatiing oil between batches.
- Preheat oven to 350°F. Line the bottom of a 2-quart rectangular baking dish with half of the bread slices. Spoon half of the cinnamon-pecan syrup over bread slices. Repeat with the remaining bread slices and syrup. Bake for 25 to 30 minutes or until syrup bubbles and begins to caramelize. Cool for 15 minutes before serving.
MEXICAN BREAD PUDDING - A FAMILY FEAST®
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Reviews 7Estimated Reading Time 3 minsServings 6-8Total Time 1 hr 10 mins
- In a medium sauce pan, place brown sugar, water and cinnamon. Bring to a boil, lower to a simmer and heat five minutes uncovered. Pour over bread and toss to combine.
- Heavily butter a 2 quart casserole dish with the two tablespoons of butter and pour mixture in. Let sit 20 minutes at room temperature.
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- Place bread pieces in a large bowl and pour the milk over them. Let them soak the milk for a few minutes to soften. (About 5 minutes) With your hand or with a fork, crumbled the pieces.
- Beat the eggs in a small bowl and pour into the bread mixture, then add the melted butter, sugar, vanilla, cinnamon and raisins. Mix until you have a uniform mixture. Do not over mix.
- Pour the mixture over your greased baking dish, and smooth the top with the help of a spatula. Cut the cinnamon stick in pieces and insert in different places as shown in the picture. The addition of the cinnamon stick is optional; I like to do it because that’s the way I remember the bread pudding being sold in my hometown growing up. The cinnamon adds flavor to the bread and your kitchen smells wonderful while you’re baking it.
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