Mexican Bread Pudding
Mexican Bread Pudding
CapirotadaMexico's bread pudding is dense, sweet, and wonderful. The addition of cheese to the pudding is very common, but surprises many unsuspecting tasters. Some cooks add an apple or pear, and some sweet versions even contain tomatoes. This recipe, from San Miguel de Allende, in central Mexico, calls for making the sugar syrup with piloncillo (Mexican unrefined brown sugar) that has a mild molasses-like flavor. Use it, if possible, or substitute dark brown sugar. Serve warm with whipped cream, ice cream, or Rum Butter Sauce.
Ingrediënten
Makes 8 servings
- 1 large egg beaten
- ½ cup milk
- 3 tablespoons unsalted butter melted
- 6 cups cubed 3⁄4-inch lightly toasted sweet French bread
- ½ cup coarsely shredded Chihuahua or mild cheddar cheese
- 8 ounces piloncillo Mexican unrefined brown sugar or 1 cup packed dark brown sugar
- 3 cups water
- 1 cinnamon stick Mexican canela or Ceylon variety preferred
- ½ teaspoon pure vanilla extract
- ¾ cup chopped pecans or walnuts
- ½ cup raisins
- 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
Instructies
- Preheat the oven to 350°.
- Grease a wide 21⁄2-quart baking dish.
- In a large mixing bowl, beat together the egg, milk, and melted butter.
- Add the bread cubes and cheese.
- Toss well.
- Set aside.
- In a medium saucepan, place the piloncillo or brown sugar, water, and cinnamon stick.
- Bring to a boil; then reduce the heat to low and simmer the syrup uncovered 5 minutes.
- Turn off the heat and remove the cinnamon stick.
- Stir in the vanilla.
- In the greased baking dish, spread half of the bread mixture evenly over the bottom.
- Scatter pecans and raisins evenly over the bread.
- Cover with the remaining bread mixture.
- Sprinkle cinnamon on top.
- Pour the sugar syrup evenly over the surface.
- With the back of a spoon, press bread mixture gently to soak with syrup.
- Bake 30 to 35 minutes, or until the top is lightly browned and the pudding is set.
