MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Bread Pudding
Categories: Breads, Nuts, Booze, Fruits, Dairy
Yield: 8 Servings

1 c Water
1 c Granulated sugar
6 oz Piloncillo; chopped
+=OR=+
1 c Packed brown sugar
1 ts Fine shredded lemon peel
4 Sticks canela (Mexican
- cinnamon) or other
- cinnamon
2 Whole cloves
1/2 c Pecans or slivered almonds
1/3 c Raisins
Oil
4 Egg whites
2 Egg yolks
1 1/2 c Whole milk
2 tb Granulated sugar
2 tb Dark rum or cream sherry
- (optional)
1 ts Vanilla
8 oz Baguette; in 1/2" slices

For the cinnamon-pecan syrup, in a medium saucepan combine
the water, the 1 cup granulated sugar, the piloncillo,
lemon peel, canela, and cloves. Bring to boiling over high
heat; reduce heat to medium. Simmer, uncovered, until
sugars are dissolved and mixture is thickened and syrupy,
stirring frequently. Cool for 15 minutes. Strain to remove
canela and cloves. Stir in nuts and raisins; set aside
(mixture will continue to thicken).

Meanwhile, in a heavy large skillet heat 1/2 inch of oil
to 350ºF/175ºC. In a large bowl beat egg whites with an
electric mixer on medium-high speed until stiff but not
dry. In a medium bowl whisk egg yolks about 1 minute or
until light and frothy. Gently fold egg yolks into egg
whites.

In a large bowl combine milk, the 2 tablespoons granulated
sugar, the rum (if using), and vanilla; stir to dissolve
sugar. Dip one bread slice into milk mixture, turning to
coat all sides and shaking gently over bowl to remove
excess liquid. Dip the bread slice into the egg mixture,
turning to coat well. Place coated bread slice in the hot
oil in skillet; fry about 2 minutes or until lightly
browned, turning once. Transfer fried bread to paper
towels. Repeat with the remaining bread and dipping
mixtures, cooking about one-third of the slices at a time
and reheatiing oil between batches.

Set oven @ 350ºF/175ºC.

Line the bottom of a 2 quart rectangular baking dish with
half of the bread slices. Spoon half of the cinnamon-pecan
syrup over bread slices. Repeat with the remaining bread
slices and syrup. Bake for 25 to 30 minutes or until syrup
bubbles and begins to caramelize. Cool for 15 minutes
before serving.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

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