Mexican Bread Pudding

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Mexican Bread Pudding with Gingersnap Cookies and Candied Jalapenos

 

Ingredients:

  • 2 cups ginger snap cookies (broken)
  • 1 – 1lb loaf brioche bread (cubed)
  • 1 cup golden or dark raisins (or sundried fruits)
  • 1 jalapeno minced (de-seed + remove stem)
  • 1 tsp ground cinnamon
  • 1/3 cup white sugar
  • 1/3  cup brown sugar
  • 1 cup milk
  • 1 cup heavy cream
  • 4 egg yolks
  • Plus ½ cup sugar for topping

 

Directions:

Preheat oven to 350 degrees

1. Combine + whisk egg yolks + both sugars in mixing bowl

2. Combine milk, heavy cream, minced jalapeno + cinnimon in sauce pan + slowly heat /  do not scald

3. Slowly temper milk/cream mixture into yolk/suger mix / whisk to combine

4. Arrange cubed brioche, cookies + raisins in greased 8×8 baking pan

5. Pour entire liquid mixture over bread + let soak for 10 min

6. Cover with foil and bake at 350 for 20 min / rotate + bake another 20 min

7. Allow to cool for 1-15 minutes + top with ½ cup sugar + either use broiler or torch to “burn”

8. Scoop + serve with ice cream or whipped cream

 

***substitute dried fruits or vanilla wafer cookies

 

 

Enjoy!!