Serves: 8
Total Calories: 282
1. Preheat the oven to 350°.Grease a wide 2 1/2-quart baking dish. In a large mixing bowl, beat together the egg, milk, and melted butter. Add the bread cubes and cheese. Toss well. Set aside.
2. In a medium saucepan, place the piloncillo or brown sugar, water, and cinnamon stick. Bring to a boil then reduce the heat to low and simmer the syrup uncovered 5 minutes. Turn off the heat and remove the cinnamon stick. Stir in the vanilla.
3. In the greased baking dish, spread half of the bread mixture evenly over the bottom. Scatter pecans and raisins evenly over the bread. Cover with the remaining bread mixture. Sprinkle cinnamon on top. Pour the sugar syrup evenly over the surface. With the back of a spoon, press bread mixture gently to soak with syrup.
4. Bake 30 to 35 minutes, or until the top is lightly browned and the pudding is set.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Bread Pudding recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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