37 replies to this topic

[backstory]

i didn't see a thread on this. if there is already one please just point:-)

i had some great cibatta left over and getting old so i got some french bread to make bread pudding. then i saw this recipe fro *mexican* bread pudding and made it. it is not the standard bread pudding with the creamy custardy center. it has no eggs.
i have never tasted one so am not sure if it came out right. it was ok, interesting, tasty but something seems to be missing.
like a more caramelly texture perhaps. it looks like you can add all kinds of stuff to it. mine had apples, raisins and walnuts but i see recipes with pineapple, coconut and chocolate. and a variety of cheese. mine had Cheddar.

can someone describe how mexican bread pudding should taste, its texture? do you have a recipe you like?

[SRD]

Seems like what you think of as bread pudding is what we call bread and butter pudding, Made from slices of stale white bread, buttered, with a handful of dried fruit like sultanas, raisins, currants, plumped with brandy, an egg custard poured over, some nutmeg sprinkled on top and the whole baked in an oven 'til browned.

Bread pudding is a conglomeration of bread, soaked in liquid, with lots of dried fruits and spices mixed in, then the whole mess squeezed out, put in a baking tray and cooked like a cake.

[Alexandra]

That's bread *and* butter pudding.

[GalPalJoan]

i didn't see a thread on this. if there is already one please just point:-)

i had some great cibatta left over and getting old so i got some french bread to make bread pudding. then i saw this recipe fro *mexican* bread pudding and made it. it is not the standard bread pudding with the creamy custardy center. it has no eggs.
i have never tasted one so am not sure if it came out right. it was ok, interesting, tasty but something seems to be missing.
like a more caramelly texture perhaps. it looks like you can add all kinds of stuff to it. mine had apples, raisins and walnuts but i see recipes with pineapple, coconut and chocolate. and a variety of cheese. mine had Cheddar.

can someone describe how mexican bread pudding should taste, its texture? do you have a recipe you like?

I've not had "Mexican" bread pudding, but I'm a huge fan of "bread pudding" in general. If you post your recipe I'll be delighted to give it a go and compare notes on the outcome.

[Eddie L]

I vaguely recall having bread pudding in Mexico many years ago, but can't really say much about it. Guess it wasn't so memorable, eh?

My favorite bread pudding recipe is eggless. As much as I love egg custards, somehow I prefer bread pudding without the eggs. It doesn't hurt that the recipe is loaded with butter...

[GalPalJoan]

I vaguely recall having bread pudding in Mexico many years ago, but can't really say much about it. Guess it wasn't so memorable, eh?

My favorite bread pudding recipe is eggless. As much as I love egg custards, somehow I prefer bread pudding without the eggs. It doesn't hurt that the recipe is loaded with butter...

And THAT recipe would look like.....

[backstory]

I've not had "Mexican" bread pudding, but I'm a huge fan of "bread pudding" in general. If you post your recipe I'll be delighted to give it a go and compare notes on the outcome.

i love bread pudding too - especially warm and crusty and tender in the middle.
ok, here is the recipe:

Capirotada - Mexican Bread pudding

1 cup packed brown sugar
1.5 cups water
2 TB butter
I tsp cinnamon
1 tsp ground grated orange peel
5 cups 1/2" cubed toasted French bread
1/2 cup chopped walnuts or almonds
1/2 cup raisins
1 tart apple chopped
1 cup shredded or diced Monterey Jack or Cheddar (4 oz)

Heat brown sugar, water,, butter, cinnamon, and orange peel to boiling: reduce heat and simmer uncovered 5 minutes
Layer half the bread cubes nuts and fruits and chees in ungreased 1.5 qt casserole: repeat. Pour hot syrup over top. Bake uncovered in 350 deg until syrup is absorbed, 30 to 40 mts.

i baked it in a 5*9 pan. it might have made a difference in texture. simple, easy and low cal. tastes that way too

[GalPalJoan]

OK, recipe printed and I am totally intrigued. I'll shop for the ingredients tomorrow. This actually sounds like something I should bring to our Napa Women's Club meeting Tuesday night. Looks like it doesn't require any soaking like you would need for a custard-style pudding. Mmmm. OK. I'll make this for Tuesday night and report back!

[The Scream]

i didn't see a thread on this. if there is already one please just point:-)

i had some great cibatta left over and getting old so i got some french bread to make bread pudding. then i saw this recipe fro *mexican* bread pudding and made it. it is not the standard bread pudding with the creamy custardy center. it has no eggs.
i have never tasted one so am not sure if it came out right. it was ok, interesting, tasty but something seems to be missing.
like a more caramelly texture perhaps. it looks like you can add all kinds of stuff to it. mine had apples, raisins and walnuts but i see recipes with pineapple, coconut and chocolate. and a variety of cheese. mine had Cheddar.

can someone describe how mexican bread pudding should taste, its texture? do you have a recipe you like?

mexico cooks
scroll down

[Eddie L]

I vaguely recall having bread pudding in Mexico many years ago, but can't really say much about it. Guess it wasn't so memorable, eh?

My favorite bread pudding recipe is eggless. As much as I love egg custards, somehow I prefer bread pudding without the eggs. It doesn't hurt that the recipe is loaded with butter...

And THAT recipe would look like.....

It would look something like this:

1 loaf French bread, torn into pieces
2 1/2 cups milk
1 cup (2 sticks) unsalted butter
2 cups sugar
1 13 oz. can evaporated milk
2 T nutmeg
2 T vanilla
1 cup seedless raisins (I've used prunes soaked in armagnac instead - nice)

Preheat oven to 350 degrees F
Combine bread with milk in large bowl
Beat butter with sugar until fluffy
Beat in evaporated milk, nutmeg, and vanilla. Stir in bread mixture and raisins.

Pour into 3 to 4 quart baking dish. Bake 1 hour. Stir gently and bake 1 hour more. Serve with hard sauce.

I found the recipe in a cook book called As American as Apple Pie (Phillip Stephen Shultz). He says it came from Nora Ephron's "Heartburn", and she credits a New Orleans restaurant called Chez Helene. Not sure whether the restaurant is real or fictional, but the recipe definitely works.

[backstory]

the mexican bread pudding has no eggs either, if you notice. but far less butter.
there is an indian dessert called shahi tukda - which has bread and condensed milk and i think they do something like deep fry the bread. your recipe reminds me of that. the mexican bread pudding also made me think of this dessert. pictures?

[backstory]

i didn't see a thread on this. if there is already one please just point:-)

i had some great cibatta left over and getting old so i got some french bread to make bread pudding. then i saw this recipe fro *mexican* bread pudding and made it. it is not the standard bread pudding with the creamy custardy center. it has no eggs.
i have never tasted one so am not sure if it came out right. it was ok, interesting, tasty but something seems to be missing.
like a more caramelly texture perhaps. it looks like you can add all kinds of stuff to it. mine had apples, raisins and walnuts but i see recipes with pineapple, coconut and chocolate. and a variety of cheese. mine had Cheddar.

can someone describe how mexican bread pudding should taste, its texture? do you have a recipe you like?

mexico cooks
scroll down

i googled images and piloncillo is indian gud, made from sugan cane juice and it has wonderful flavour. available in indian stores. i will use that next time. thank you.

[GalPalJoan]

I can't wait to try both recipes. Any recipe that calls for a cup of butter, 2 cups of sugar AND a can of evaporated milk must be good!

[GalPalJoan]

Backstory's Capirotada recipe was a pretty big hit at the meeting.

I used sourdough bread and dried cranberries instead of raisins, monterey jack and sliced almonds. I liked the consistency. It wasn't overly sweet or too rich. People gave it a try without being coerced and everyone enjoyed it.

It's a very user friendly recipe. I had a pretty tight timetable to work with tonight and it didn't take long to put together. I'd definitely make it again and next time I think I would use two apples and maybe grate them instead of chopping. In fact, I think this is going to be dessert for dinner Thursday. Pulled pork sandwiches, cole slaw and a little of this for dessert.

[balex]

Alastair Little's bread and butter pudding made with panettone is superb. I am not sure I have the book to hand,
but it has panettone slices, spread with butter, raisins soaked in grappa and a classic cream and egg yolk vanilla custard poured over the top.
Very rich but very good.