I’m a sucker for a good bread pudding. Ask my husband, he’ll tell you.
He’ll for sure tell you about how there’s an ever present bag of cubed bread in our freezer taking up precious space that could be used for the frozen fruit he needs to make his morning smoothie. He’ll also tell you that on at least a monthly basis he asks if we could maybe throw away the cubed bread and how I screech “NO! I’m going to make one of my famous bread puddings”.
He might appreciate the pathetic looking bag of frozen bread more if he could actually eat one of my famous bread puddings but I have yet to make a dairy-free version that is anywhere close to being edible. So consequently he doesn’t believe that my bread puddings are actually famous to anyone but me.
Then on New Year’s Eve we were at a party where, in his presence, someone asked if the recipe for the Mexican bread pudding I’d made at Thanksgiving is on the blog?!!! To which I wanted to look him straight in the eye and say “Haha” in the tone of someone uncovering the truth. Because you see, here was evidence that my bread puddings are indeed famous…..to at least one other person.
Trying to hold in my enthusiasm I had to sadly say that no, it wasn’t, but that I would put it up soon. So here you go Beth, and the hundreds of thousands of you other fans of my bread pudding. I know you are out there and I’m only giving you what you’ve been waiting for.
This one’s pretty good too: Raspberry and Goat Cheese Bread Pudding
Pineapple and Pecan Capirotada {Mexican Bread Pudding}
The beauty of Capirotada as compared to European versions of bread pudding is the inclusion of the semi-firm, mild Mexican cheese called Queso Fresco. If you can't find it you can use Monterey Jack instead.
Ingredients
- 4 cups water
- 1 pound piloncillo or 2 cups dark brown sugar
- 2 sticks canela or cinnamon
- 3 whole cloves
- 10 cups cubed brioche (about 1 1/2 pounds)
- 2 cups crumbled queso fresco (about 8 ounces) or Monterey Jack
- 1 cup pecans, toasted and coarsely chopped
- 1 1/2 cups chopped pineapple
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
Instructions
- Combine water, piloncillo, canela, and cloves and bring to a boil. Lower heat to a simmer and cook, uncovered, stirring until piloncillo has dissolved, about 5 minutes. Cover, remove from heat, and let steep for 2 hours. Strain and discard solids.
- Heat oven to 350°F. Arrange cubed bread on a baking sheet in a single layer and toast until golden, about 10 minutes.
- Grease a 9 x 13-inch baking dish and set aside.
- Combine bread, 3/4 of the cheese, pecans, pineapple, and 3/4 of the butter in a large bowl. Pour syrup over and stir until bread is well coated. Transfer to the baking dish and top with remaining cheese, and dot with remaining butter.
- Grease a sheet of foil and cover the baking dish with the greased side down. Bake for 40 minutes, uncover and bake for 30-40 minutes more or until cheese is melted and golden on top. Serve warm with vanilla ice cream.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 473Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 89mgSodium: 741mgCarbohydrates: 51gFiber: 2gSugar: 37gProtein: 9g
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