Mexican Caramelized Bread Pudding

Ingredients

• 8 cups (200g) stale bread, cut into cubes 8 cups (200g) stale bread, cut into cubes
• 1 cup (200g) piloncillo or dark brown sugar 1 cup (200g) piloncillo or dark brown sugar
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• Zest of 1 orange Zest of 1 orange
• 1 cup (125g) mixed nuts (almonds, pecans), chopped 1 cup (125g) mixed nuts (almonds, pecans), chopped
• 1 cup (150g) mixed dried fruits (raisins, apricots), chopped 1 cup (150g) mixed dried fruits (raisins, apricots), chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 6g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the piloncillo or dark brown sugar, water, cinnamon stick, cloves, and orange zest. Bring to a boil and simmer for 10 minutes to create a syrup.
3. 3.
   In a baking dish, place a layer of bread cubes. Pour a generous amount of the syrup over the bread, allowing it to soak in.
4. 4.
   Sprinkle a handful of mixed nuts and dried fruits over the bread layer.
5. 5.
   Repeat the layers until all the bread, syrup, nuts, and dried fruits are used, ending with a layer of nuts and dried fruits on top.
6. 6.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
7. 7.
   Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
8. 8.
   Allow the Mexican Caramelized Bread Pudding to cool slightly before serving.

Treat your ingredients with care...

• Bread — It is best to use stale bread for this recipe as it absorbs the syrup better. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven before using.
• Piloncillo — If you can't find piloncillo, you can substitute it with dark brown sugar. However, piloncillo adds a unique flavor to the syrup, so it is worth seeking out if possible.
• Mixed nuts and dried fruits — Feel free to customize the mix of nuts and dried fruits according to your preference. You can use walnuts, cashews, or even dried cranberries for a twist.

Tips & Tricks

• For a richer flavor, you can add a splash of vanilla extract to the syrup.
• Serve the Mexican Caramelized Bread Pudding warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Mexican Caramelized Bread Pudding in individual bowls or plates. Drizzle some extra syrup over each serving and garnish with a sprinkle of powdered sugar and a few fresh mint leaves for a touch of freshness.

Presentation advice

To enhance the presentation, you can dust the top of the pudding with a bit of cinnamon powder or arrange some extra dried fruits and nuts on top for an appealing visual effect.