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@...

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