Mexican Bread Pudding
Mexican Bread Pudding offers a warm, comforting dessert with rich cheese, dried apples, and toasted bread crumbs. Infused with cinnamon, cloves, and brandy, it delivers a delightful blend of sweet and savory flavors. Perfect for gatherings or a cozy treat, this dish combines texture and taste in every bite.
Ingredients
Instructions
- Heat the oven to 300°F (150°C).
- Place bread crumbs in a pan.
- Dot with 1/4 cup of the softened butter.
- Bake, uncovered, stirring occasionally until golden brown, about 20 minutes.
- Cool the bread crumbs.
- In a saucepan, heat brown sugar, water, brandy, cinnamon, and cloves over medium heat, stirring constantly until the sugar is dissolved.
- Place 1 cup of the bread crumbs in an ungreased round pan (9 x 1 1/2-inch).
- Pour 1/3 cup of the syrup over the crumbs and sprinkle with cheese.
- Top with 1 cup of bread crumbs, then sprinkle with chopped dried apples, raisins, and chopped walnuts.
- Pour another 1/3 cup of syrup over the layers and top with remaining bread crumbs.
- Pour the remaining syrup over the top, dot with the remaining softened butter.
- Bake uncovered in the 300°F oven until hot and bubbly, about 30 minutes.
- Let stand for 10 minutes before serving.
- Garnish with sweetened whipped cream, if desired.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread. You can substitute the brandy with vanilla extract or a splash of apple juice for a non-alcoholic version. If you're short on time, pre-packaged breadcrumbs can be used, but ensure they're not overly seasoned. Adding a pinch of nutmeg can enhance the warm spices in this dish.
Serving Suggestions
This Mexican Bread Pudding is delightful when served warm, topped with a dollop of sweetened whipped cream. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream for contrast. For an added touch, consider serving it alongside a slice of Guatemalan Pizza or as a dessert after a hearty meal like Tamale Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the pudding with foil and warm it in a preheated oven at 300°F until heated through, about 15-20 minutes. You can also microwave individual portions for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Bread Pudding contains roughly 802 calories, with 21g protein, 116g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (80% of the Daily Value), calcium (56% of the Daily Value), and iron (52% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 945mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried apples?
Yes, you can use fresh fruit, but be mindful that it may add extra moisture. If using fresh apples, chop them finely and consider reducing the water in the syrup slightly to maintain the desired consistency.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the layers and the syrup the day before, then assemble the pudding in the pan and refrigerate it. Bake it the next day when you're ready to serve, adding a few extra minutes to the baking time if it's cold from the fridge.
What can I substitute for the walnuts?
If you have nut allergies or prefer not to use walnuts, you can substitute them with sunflower seeds or omit them entirely. Pecans or almonds also make a great alternative, adding a different flavor and texture to the pudding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).