Mexican bread pudding

Votes: 1

Time:
Servings: 10-12

Like all bread puddings, this one is baked from stale bread, allowing thrifty housewives to give leftover bread a sweeter life and treat their family to a quick dessert. Similar bread puddings are also popular in Mexican bakeries, where they are made from day-old bread soaked in milk with raisins, nuts, and cinnamon. Bake a pudding according to this recipe, and it will turn out just like the bakery version: delicious, aromatic, with a dense yet tender texture that simply melts in your mouth.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

500 g of yesterday's bread, cut into pieces
3 cups whole milk
3 large eggs
1/3 cup (80 g) butter, melted and cooled
0.5 cups of sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
0.5 cup raisins*
1 cinnamon stick optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, milk, eggs, butter, sugar, vanilla extract, cinnamon, raisin

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 20cm square baking dish.
Place the bread pieces in a large bowl and pour milk over them. Let them soak for a few minutes to soften them. (About 5 minutes.) Crumble the pieces with your hand or a fork.

Whisk the eggs in a small bowl and pour them into the bread mixture, then add the melted butter, sugar, vanilla, cinnamon, and raisins. Mix until smooth, but do not overmix.
Pour the mixture into a greased pan and smooth it out with a spatula. Break a cinnamon stick into pieces and randomly insert them into the pudding. You can add another stick if desired. I prefer this way because that's how bread pudding was sold in my hometown. The cinnamon will give the bread a pleasant aroma, and your kitchen will be filled with a wonderful scent while baking.
Bake for 50-60 minutes at 350°F (175°C). Check for doneness with a toothpick. The crust will be crisp on the surface, but the inside will remain soft.
When you take the bread pudding out of the oven, it will look fluffy. Wait for it to cool before slicing. It will shrink a little as it cools.
Serve the pudding with honey or maple syrup. You can drizzle it with a little fig syrup. Enjoy the pudding with a cup of coffee.

Note

You can also add 1/3 cup of coconut or chopped pecans.