Mexican Bread Pudding

Mexican Bread Pudding
Photo by Mark Thomas

Ingredients

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

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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