Apple Bread Pudding is only one of the different bread puddings of Mexico, with Capirotada being the most famous. Mexicans do love sweets and usually have some on the table almost all day long should anyone passing want a quick bite. Hernan Cortez introduced sugar to the country and sense that day, pasteleria’s or Mexican bakeries thrive in every town and village in the country.
In the villages and towns across the country, in the evening the baker will load up the unsold pastries in a big basket and walk through the village streets, or if he can afford a pickup, drive through the streets, selling the leftovers for the people to enjoy with coffee or coco during the evening. Our home in Mexico, sets on a small hill overlooking the bay. In the evening, the people from three or four homes will bring chairs outdoor around eight in the evening to visit and wait for the baker in his pickup. When he arrives around nine o’clock they will buy a few pieces. They might enjoy one as we set there but most of the time, they are for the husbands and children to enjoy at breakfast the following day. Apple Bread Pudding would be a dessert that you would make when you were expecting company, or for a holiday. Of course, when we are at our home in Mexico, we are always expecting company, or going to visit someone, so I like to keep desserts like this ready for the unexpected, because it is bound to happen.
Apple Bread Pudding
1/3 cup of raisins
1 cup brown sugar, packed
3/4 cup of milk (I use almond milk)
1/2 teaspoon cinnamon
2 large or 3 medium apples of your choice, peeled, cored and cut into small pieces.
6 slices of French bread, sliced into small pieces and toasted
4 large eggs
1 tablespoon Mexican vanilla
3 tablespoons melted butter
1 or 2 tablespoons of cinnamon sugar.
Preheat the oven to 350 degrees.
Soak the raisins in the brandy for about 15 minutes
Prepare the apples, then blanch them in hot water for 5 minutes, remove from the heat and drain so that they cool.
In a large bowl put in the milk and eggs, and blend well using a fork or egg beater, and the vanilla, raisins and cooled apple mixture.
Coat a deep 9 inch pie tin or a 6 by 8 baking dish with melted butter., add the apple mixture and drizzle any remaining butter on top of the pudding.
Sprinkle with cinnamon sugar.
Bake for 10 minutes at 350 degrees, lower the oven temperature to 325 and bake an additional 30 to 35 minutes or until set.
Remove from the oven, this Apple Bread Pudding can be served warm or cold. With Ice cream, whipped cream or any number of other toppings.
FREE TODAY more exciting recipes check out Chef William’s Mexican cookbook at http://chefwilliamlikes.me/Traditional Mexican Fiesta Recipes
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