From Contemporary Mexican Cooking (Canada, UK), by Anne Lindsay
Many bread puddings are made with a sugar syrup in
place of cream. This is my adaptation of an authentic
recipe that has a cream and sugar syrup.
2/3 cup almonds or pecans, coarsely chopped
1-1/2 cups apples, chopped
1/2 cup golden seedless raisins
1 cup brown sugar, firmly packed
3/4 cup water
2 Tbsp sherry (optional)
2 sticks cinnamon
1 whole clove
1 tsp anise seeds
1/2 cup whipping cream
5 day-old sweet Mexican breads or soft rolls, enough for about 5 cups bread cubes
1 stick butter
4 ounces queso fresco or cream cheese, chilled and crumbled
Combine nuts, apples, and raisins. Set aside.
In a medium-size saucepan, combine sugar, water,
sherry, if desired, cinnamon sticks, clove, and anise
seeds and bring to a boil over medium-high heat. Let
boil 2 minutes. Strain and set aside. When cool, mix
Preheat oven to 350°F (175°C). Butter a 1-1/2-quart casserole
(at least 3 inches deep) or soufflé dish. Trim thin
portion of top and bottom crusts from the Mexican
pastry, if using. Cut it into 1/2-inch-thick slices. Melt
about 5 Tbsp butter in a large skillet over
medium-high heat. Add pan dulce or bread slices in
batches and sauté on both sides until golden, about
2 minutes, adding more butter if necessary. Remove
from skillet. Melt the remaining butter.
Arrange 1/3 of the bread in the prepared dish. Cover
with 1/2 of the nut filling. Sprinkle with 1/2 of the
cheese, then drizzle with 1/2 of the syrup. Repeat
layering twice, alternating slices to cover empty
spaces. Pour remaining melted butter over top.
Press down gently on slices to soak well.
Bake at 350°F (175°C) for 30 to 35 minutes. Serve warm with
Yield: 8 servings