Warm and soft, this mexican bread pudding is a family favourite dessert that can be made any time of the year but also perfect to serve at Christmas or New Year’s Eve tables.
6-7cups(250-300gr) white bread, cut into cubes., I used bolillo
2 ½cups(600 ml) milk
¾cup(150 gr) sugar
4medium eggs
3 ½tbsp(50gr) melted butter
1tspvanilla extract
1orange zest
1lemon zest
For the caramel:
¾cup(180 gr) sugar
1tbsplemon juice
⅓cup(80ml) water
Instructions
Crack the eggs into a large bowl, add sugar, vanilla, lemon and orange zest. Beat for one minute, then add the milk and beat until everything is combined.
Add the bread and the melted butter, mix for 2-3 minutes to allow the bread from soaking well in the milk mixture.
Cover and let it rest for about 30 minutes, about half of the resting time give it a good mix to make the bread soak evenly all the milk and eggs mixture.
MAKE THE CARAMEL
In a deep and small sauce pan add half of the water and lemon juice, mix well.
Place the sauce pan over medium-low heat and let it cook until the sugar have disolved. Do not mix with a spoon, just rotate a little the sauce pan to allow the sugar to lightly brown.
When the sugar will be lightly brown (see the left photo below) and you’ll start to feel that typical smell of caramel, add the remaining water CAREFULLY. Please use gloves to prevent any splash burning your hands, this is why is also important to use a deep saucepan.
Add the caramel onto a baking pan and rotate it to make it cover the bottom and a little bit of the edges. I used a 8″ (22cm) deep round pan, you can also use a rectangular pan about 6×9,5″ (15x24cm).
Pour into the pan the bread mixture, use a spatula to even the top and give a few shakes to the pan.
Now, take a larger baking dish and place inside the pan with the bread pudding, fill the larger pan with water just about ¾ of its capacity.
Bake on 350°F/ 175°C preheated oven between 50 and 60 minutes or until a toothpick comes out clean.
Remove from the oven and allow to cool slightly before turning upside down on a plate.
Notes
To stale your bread you can cut it into cubes then place it on a baking tray. Leave it uncovered overnight and the next day will be perfect to make pudding.
Mexican bread pudding is made also with raisins, but since we don’t like them so much we decided to go without me. If you want to add some you can add them after the bread is fully soaked.
To store mexican bread pudding leftovers you can place them into a airtight container and store in the fridge for up to 3 days.