This Pan Dulce Bread Pudding is a delightful way to use up leftover Mexican sweet bread, turning it into a comforting and custardy dessert. Infused with cinnamon and vanilla, and topped with powdered sugar, it's the perfect blend of sweet and indulgent.
Ingredients:
For the Bread Pudding:
- 6 cups pan dulce (Mexican sweet bread), cubed (use conchas, orejas, or any type)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- ½ cup raisins (optional)
- 2 tablespoons melted butter
For the Garnish:
- Powdered sugar, for dusting
- Icing or caramel sauce (optional)
Instructions:
1. Prepare the Pan Dulce:
- Preheat your oven to 350°F (175°C).
- Cut the pan dulce into 1-inch cubes. If the bread is fresh, lightly toast it in the oven for 5–10 minutes to dry it out, which will help absorb the custard.
2. Make the Custard:
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until smooth and well combined.
3. Combine the Bread and Custard:
- Grease an 8x8-inch baking dish. Place the cubed pan dulce into the dish and pour the custard mixture over the bread, ensuring all the pieces are soaked. Let the bread sit for 10–15 minutes to absorb the liquid.
4. Add Toppings:
- If using, sprinkle raisins over the bread mixture. Drizzle the melted butter evenly over the top.
5. Bake:
- Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the custard is set. A toothpick inserted into the center should come out clean.
6. Serve:
- Allow the bread pudding to cool slightly. Dust with powdered sugar before serving, and optionally top with whipped cream or a drizzle of caramel sauce.
7. Enjoy:
- Serve warm or at room temperature. Pair it with coffee or a scoop of vanilla ice cream for an extra treat!
