How To make Mexican Bread Pudding
1 qt Water
1 lb Brown Sugar
1 3 in stick cinnamon
1 Whole Clove
6 Slices toast, cubed (or
-equivalent of leftover -pound cake) 3 Bananas or apples, sliced
1 c Raisins
1 c Peanuts, chopped
1/2 c Blanched almonds, chopped
1/2 lb Monterey Jack cheese, cubed.
RE: Mexican Bread Pudding DATE: 03-17-91 AREA: COOKING Another untried recipe, offered as ransom for recipes stolen, off-topic postings, and ill received boasting about Texas....... Recipe quoted from Elena's Secretes of Mexican Cooking, Elena Zelayeta "This dessert is usually served during Lent. The combination of cheese and fruits may sound strange, but it's extremely popular in Mexico and I know many Americans who rave over it. Boil water, sugar, stick cinnamon an dclove together until syrupy. Butter a casserole generously and put in a layer of bread or cake cubes. Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds and cheese cubes. Repeat the layers until all ingredients are used. Remove stick cinnamon and clove from syrup and pour syrup over
How To make Mexican Bread Pudding's Videos
Pudin de Pan [Puerto Rican Bread Pudding]: ¡Con Sabor de Coco! {English}
Let’s Create! Pudin de pan or Puerto Rican bread pudding is one of the must enjoyable desserts in Puerto Rico. It is also very easy to prepare. This one will have a hint of coconut flavor!
Ingredients:
* 3 cans of evaporated milk
* 1 can of coconut milk
* 1 can of sweetened condensed coconut milk or sweetened condensed milk
* 20 oz of white bread
* 1 1/2 cups of sugar (brown or regular)
* 1/4 tsp of ground cinnamon
* 1/4 tsp of ground gloves
* 1 block of unsalted butter
* 4 eggs
* Pinch of salt
* 1/4 cup of raisins
* 1/2 tsp of rum or brandy
* 1/4 tsp of vanilla extract
Enjoy!
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Bread Pudding -Quick & Easy
Making a super easy bread pudding for a quick snack...
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Check out my English Bread & Butter Pudding here:
I am using Challah bread in the recipe, but you can use any bread, fresh or stale..
Try it out & share your comments & thoughts :)
Ingredients:
1lb of Challah bread- one day old, Challah has a thicker crust which I like in bread pudding..
2 Cups of whole milk
1/2 Cup of sugar
4 Large eggs
1/2 tsp of cinnamon
1 tsp of vanilla
2 tbsps of melted butter
Baking pan: 10 1/2*7 inches or 2-2.2L Pyrex dish is used
Bake in 350F (180C) for 50 minutes...
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Mexican Bread Pudding Recipe
Capiortada Mexican Dessert ⎮Bread ???? Pudding
Capiortada is a very traditional Mexican dessert made mainly during Lent. But is great to have anytime of the year. You can eat this right out of the oven, or have a slice cold. Anytime is wonderful.
How to Make Capirotada (Mexican Bread Pudding) | Receta de Cuaresma | Muy Bueno
Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, bread, and cheese. This video shares simple tips such as resting in between layers so bread soaks up the syrup like a sponge and you end up with a soft sweet dish. You will also learn the rich religious symbolism and history of the dish.
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Capirotada de Piloncillo Bread Pudding Recipe
Here is a step by step on how I make my version of Capirotada de Piloncillo- Bread Pudding recipe. I hope you enjoy this very traditional Mexican recipe of bread pudding. Thank you for stopping by. I hope you SUBSCRIBE to my channel and become a part of this wonderful cooking community. Have a wonderful day!!!
#capirotadadepiloncillo #virtualkitchenwithlaura #mexicanbreadpudding
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Capirotada de Piloncillo_Mexican Bread Pudding
Ingredients;
1 1/2 loafs French bread
2 quarts water
2 Bars of Piloncillo (2 cups Dark Brown Sugar)
1 cup white sugar
1 1/2 cups raisins
1 1/2 chopped pecan pieces toasted
1 1/2 shredded cheddar cheese
6 sticks cinnamon
1 tablespoon anise seed
6 Whole cloves
1 1/2 melted butter
1 tablespoon butter
Butter and toast the bread 375 degrees F for 15-20 minutes turn half way through.
Prepare the syrup;
In a medium stock pot add the water, the piloncillo, the cinnamon sticks, Anise seeds, whole cloves and sugar. Bring to the boil, reduce heat to low, let this simmer for 45-1 hour. Add vanilla.
Strain the syrup, discard the seeds and cinnamon.
In a 9.25 X 13.25” inch casserole dish, spray with non stick spray.
Start by layering toast, sprinkle the Raisins, pecans and cheese. Top by pouring the syrup all over. Dont over soak. Continue going with the layer until all items are gone. Top with remaining syrup. Cover with sprayed foil paper. Bake at 350 degrees covered for 30 minutes, uncover and continue baking for 30 additional minutes. Serve warm or cold.
Piloncillo
Raisins
Pecan
Cinnamon sticks
Whole cloves
Anise seeds
Vanilla extract
White sugar
Casserole dish
Wood spoons
Foil
Cookie sheets
Foil
Parchment paper
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Laura Sanchez
PO Box 701131
San Antonio, TX 78270
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