Mexican Bread Pudding

Mexican Bread Pudding
Photo by Mark Thomas

Ingredients

  • 1 ½ teaspoons aniseed
  • 10 tablespoons unsalted butter
  • ¼ cup corn oil
  • ¼ cup unsalted dry-roasted peanuts
  • 1 ½ cups water
  • 2 cups dark brown sugar
  • 1/3 cup blanched slivered almonds
  • + 5 more ingredients
    • Crema mexicana or sour cream
    • 4 ounces queso manchego
    • 3 canela or cinnamon sticks
    • ½ cup raisins
    • 16 3x2x1/2-inch slices French bread from about three 6- to 7-inch-long French rolls

Preheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread slices 10 minutes; turn slices o...

View full recipe at Epicurious

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