Mexican Bread Pudding
This delicious recipe came from a german cookbook about about mexican cooking. I am not 100% sure if it is very authentic but my family and I call this dish: Mexican bread pudding. The original version was slightly different, and I changed it to suit our tastes. Also, the original recipe asked for Walnuts and Peanuts, but since my daughter doesn't like them, I left them out. Feel free to add or subtract what you think you guys like.
This recipe is supposed to be a dessert, but with a delicious soup I serve it on a cold winter day as a dinner. The cinnamon makes the house smell wonderful and after all, who does not like gooey cheese?
Here is what you need:
1 cup of water
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup heavy whipping cream
10 slices of toast, roasted until golden brown
butter or margarine
1 pound FRESH mozzarella (not the shredded kind, fresh mozzarella comes in a ball. Queso fresco works too)
Place the sugar and the water in a pot and let it cook for about 20 Min to make a syrup. Remove from the heat and add the Whipping cream and cinnamon, stir well. Brown the toast in the oven, let cool and cover with butter/margarine. Use as much as you feel comfortable with. I like less. Preheat your oven to 350 Fahrenheit.
In a baking sheet, butter the bottom and lay down half of your toast. Use your syrup mix to soak the toast. Add the mozzarella cheese, and if you choose to use nuts, add half of those as well. Top off with the other half of the toast and use up the last of the syrup, top of with cheese. Bake in the oven for about 30 to 35 min.
We like to eat the bread pudding warm, but cold it is yummy too. Also heats up very well in the microwave.
