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Mexican Bread Pudding

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 35 mins 350°F

Mexican Bread Pudding

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Directions

  1. To dry bread, tear Spindle Rolls into small pieces (you should have about 2 cups). Place bread pieces on a baking sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until dried.
  1. Meanwhile, for syrup, in a small saucepan combine water, brown sugar, stick cinnamon, and cloves. Bring to boiling. Reduce heat and boil gently uncovered, for 8 to 10 minutes or until reduced to 3/4 cup. Remove the cinnamon and cloves with a slotted spoon; discard the spices.
  1. In a large bowl toss together dried bread pieces and syrup. Add sliced apples, plantain or banana slices, raisins, and almonds; toss gently. Transfer mixture to an ungreased 2-quart square baking dish.
  1. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until apples are tender. Remove from oven. If desired, sprinkle with cheese and serve with Crema Espesa. Serve warm. Makes 6 to 8 servings.

From the Test Kitchen

*Note:

French bread may be substituted for the rolls. Choose a firm-textured bread for best results.

Nutrition Facts (Mexican Bread Pudding)

  • Per serving:
  • 212 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 54 mg sodium,
  • 47 g carb.,
  • 3 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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