Mexican Bread Pudding
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
10 tbsps
Unsalted Butter (1 1/4 sticks)1 cup
Corn Oil2 cups
Dark Brown Sugar (packed)1.5 cups
Water1.5 tsps
Aniseed1 cup
RaisinDirections:
1
Cover and chill syrup
2
Preheat oven to 350°F
3
Melt 4 tablespoons butter in small saucepan over medium-low heat
4
Whisk in corn oil
5
Brush large rimmed baking sheet with some of butter mixture
6
Arrange bread slices on sheet
7
Brush bread generously with remaining butter mixture
8
Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer
9
Cool
10
Arrange bread in 15x10x2-inch glass baking dish
11
Maintain oven temperature
12
Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves
13
Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes
14
(Bread and syrup can be prepared 1 day ahead
15
Cover bread and store at room temperature
16
Cover and chill syrup
17
Rewarm syrup before using
18
) Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more
19
Sprinkle raisins, almonds, and peanuts over
20
Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes
21
Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over
22
Top each with queso manchego
23
Serve with crema mexicana, if desired
24
Preheat oven to 350°F
25
Melt 4 tablespoons butter in small saucepan over medium-low heat
26
Whisk in corn oil
27
Brush large rimmed baking sheet with some of butter mixture
28
Arrange bread slices on sheet
29
Brush bread generously with remaining butter mixture
30
Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer
31
Cool
32
Arrange bread in 15x10x2-inch glass baking dish
33
Maintain oven temperature
34
Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves
35
Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes
36
(Bread and syrup can be prepared 1 day ahead
37
Cover bread and store at room temperature
38
Rewarm syrup before using
39
) Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more
40
Sprinkle raisins, almonds, and peanuts over
41
Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes
42
Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over
43
Top each with queso manchego
44
Serve with crema mexicana, if desired
45
*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name
46
Substitute mild cheddar, Monterey Jack, or Muenster
47
**Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream
48
*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name
49
Substitute mild cheddar, Monterey Jack, or Muenster
50
**Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream