Cabalerros Ricos (Bread Pudding Souffle with Almonds and Cinnamon Syrup)


  • see savings 2 cups whole milk
  • see savings ¼ cup granulated sugar
  • see savings 16 ½-inch slices French bread
  • see savings 4 egg whites
  • see savings 2 egg yolks
  • see savings Vegetable oil for shallow-fat frying
  • see savings 1 cup water
  • + 7 more ingredients
    • see savings 1 cup granulated sugar
    • see savings 6 ounces piloncillo or 1 cup packed brown sugar
    • see savings 2 whole cloves
    • see savings 4 4-inch sticks cannella or other stick cinnamon
    • see savings ½ cup whole almonds, coarsely chopped
    • see savings ¼ cup coffee-flavor liqueur or strong brewed coffee
    • see savings 4 - 5 cups purchased dulce de leche ice cream or 1 recipe Mexican Chocolate Ice Cream (optional)

1. In a shallow dish combine milk and the 1/4 cup granulated sugar; stir until sugar is dissolved. Dip bread slices into milk mixture; place in a colander to drain. 2. In a large bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form. In a small bowl...

View full recipe at SpringPad


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