- Cooking Time:
- Servings: 8-10
- Preparation Time:
BackstoryIf you're not familiar with Mexican Bread Pudding, let me start off by saying it's not a custardy bread putting. There are no eggs or cream in the recipe. The bread soaks in this wonderfully amazing syrup thats made with piloncillo,. cinnamon, cloves and water. Piloncillo is sorta, kinda like brown sugar. I found mine at the Mexican market. It's sold in cones and is very hard. Have you ever come across those brown sugar 'stones' before and they don't break apart? Its hard (if not more so) than that. The other difference....flavor. Piloncillo definitely has a much stronger maple flavor to it. If you can't find piloncillo then go with dark brown sugar, but hopefully, you'll be able to find it. It's wonderful.
- 4 bolillo rolls (or French rolls)
- 4 TB butter
- 4 1/2 cups water
- 12 ounces piloncillo (or 1 1/2 cups dark brown sugar, packed)
- 4 cinnamon sticks
- 6 whole cloves
- 1 cup raisins
- 3 cups shredded Longhorn Cheddar or Colby cheese
- Preheat oven to 350' F
- Slice the bread rolls into 1/2" slices. Butter both sides. Place on a baking sheet and bake for about 3 minutes per side or until lightly golden and dry. You might have to do this in stages. Set aside to cool.
- In a large saucepan, combine water, piloncillo, cinnamon and cloves. Bring to a boil, reduce heat and simmer for about 20 minutes. This is what we're calling you're syrup. Remove from heat and let steep for 2 hours. Pour through a strainer and discard the cinnamon and cloves.
- Spray an 8x10 baking dish with cooking spray. Layer the ingredients in this order: 1/3 of the toasted bread, 1/3 of the raisins, 1/3 of the cheese. Pour 1 1/2 cups of your syrup over everything. Let set for 15 minutes. Repeat two more times.
- Once everything has set for its last 15 minutes, spray a piece of aluminum foil with cooking spray and cover your pudding.
- Bake at 350' for 40 minutes. Remove the foil and continue baking for another 10 - 15 minutes. Serve warm.