Mexican bread pudding with apples~ raisins~ a
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | Egg | |
| ¼ | cup | Milk |
| 1 | Stick (4 oz) butter; melted | |
| 4 | cups | Stale French bread cubes; 3/4-inch |
| 3 | ounces | Cheddar cheese cut into 1/4-inch dice (about 2/3 cup) |
| ½ | cup | Walnuts; chopped |
| 1 | teaspoon | Ground cinnamon |
| ¾ | cup | Dark brown sugar; packed |
| ½ | cup | Raisins |
| 1 | medium | Apple; peeled, cored, and cut into 3/8-inch dice |
| ½ | teaspoon | Vanilla extract |
| Poor Man's Rum and Butter | ||
| Sauce (see separate recipe) | ||
| Whipped cream or | ||
| Vanilla ice cream | ||
Directions
Preheat oven to 350 degrees F. In a large bowl, beat together egg, milk, and melted butter. Add bread cubes and toss to moisten evenly.
Add cheese and nuts and sprinkle on cinnamon. Stir gently to combine.
In a medium saucepan, combine brown sugar, raisins, apple, and 1 cup water. Cook over medium heat until apple is just softened, about 3 minutes. Remove from heat and stir in vanilla.
Place half of bread mixture in bottom of a buttered 1-½ quart casserole. Spread evenly. With a slotted spoon, lift raisins and apples from syrup and distribute over bread. Cover with remaining bread mixture. Pour syrup evenly over surface. With back of a wooden spoon, press bread mixture to soak with syrup.
Bake 30 to 35 minutes, or until top is lightly browned and pudding is set. Serve warm with rum sauce, whipped cream, or vanilla ice cream.
Source: 365 Easy Mexican Recipes by Marge Poore.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...