Mexican Bread Pudding Recipe

Name: Mexican Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 qt. (5 cups) water; 3/4 lb. piloncillo (Mexican brown loaf sugar), coarsely chopped; 1 cinnamon stick; 4 whole cloves; 1 French bread baguette (1 lb.), cut into 1-inch cubes; 1/2 cup butter, melted; 1/2 cup raisins; 1/2 cup PLANTERS Sliced Almonds, toasted; 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese; 2 Tbsp. KRAFT Parmesan Cheese

Servings: persons

1
Bring water, piloncillo, cinnamon and cloves to boil in medium saucepan; simmer on medium heat 20 min.
2
or until syrup-like consistency, stirring occasionally.
3
Remove from heat; keep warm.
4
Heat oven to 350 degrees F. Toss bread cubes with butter; spread onto baking sheet.
5
Bake 10 min.
6
Transfer to large bowl.
7
Add raisins and nuts; mix lightly.
8
Strain syrup; discard cinnamon stick and cloves.
9
Add syrup to bread mixture; mix well.
10
Let stand 10 min., stirring frequently.
11
Meanwhile, combine cheeses.
12
Spoon half the bread mixture into 2-qt.
13
casserole; sprinkle with half the cheese mixture.
14
Repeat layers; cover.
15
Bake 25 min.
16
or until cheese is melted and golden brown, uncovering the last 5 min.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/4 qt. (5 cups) water, 3/4 lb. piloncillo (Mexican brown loaf sugar), coarsely chopped, 1 cinnamon stick, 4 whole cloves, and more.

Yes, Mexican Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions