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Wednesday, April 13, 2011

Pudding... Bread vs Cookies

Its been a while since my last post here. Lots of things happens, with best-friends, with health, I just hope that things going well soon. To my best-friend Aira, Let go of your past, cherish every moment of your life! To my lil' sis, Joy ~ Be strong! I'll always here for you guys!

Now, lets talk about FOOD! ;)
Everybody loves bread pudding. Every culture that uses risen bread has some form of pudding they make to eliminate waste when the loves begin to go stale.

In Mexico, they use tortillas in place of bread in many meals. However, the bolillo is popular roll. It is crusty outside, soft inside, with the perfect balance of texture and flavor to make them just right for bread pudding.

(Picture added by Dylla is for illustration only)

Chocolate Bread Pudding
You will need:
  • 6 to 8 rolls, or one loaf of crusty French bread
  • one quart coffee creamer
  • ½ tsp salt
  • one cup sugar
  • 4 large eggs
  • 4 disks of Mexican Chocolate or
  • 1 cup bittersweet or dark chocolate chips and a tsp cinnamon
  • 2 tablespoons butter
How to do it:
Tear the bread into pieces and place in a casserole dish large enough to hold it all.
If using Mexican chocolate, grate it. Put the chocolate over the bread. If using chips, sprinkle the cinnamon on top.
In a sauce pot, beat together the eggs, salt and sugar. Add the creamer. Heat over medium heat, stirring constantly until it begins to thicken. Allow to cool slightly, and pour over the bread. Lift the bread and chocolate with a fork, to allow the custard to work its way around in the dish.
Cover and place in the refrigerator overnight.
Two hours before serving, dot the top with butter, and sprinkle a little extra sugar on top.
Bake at 325°F for about 40 to 60 minutes, until the top begins to bubble, and the custard sets up. A knife inserted into it should come out clean
Let it rest for an hour before serving.

What happens if you get a call to go for dinner, and by the way can you bring dessert? Is there a mad rush to the store to pick up a prepared cake? Do you panic, and then refuse to go rather than go empty handed?

Not necessary, once you know the secret.

There is another way to make bread pudding. It requires no bread, no eggs, and no extra chocolate. All you need is cookies and milk

(Picture added by Dylla is for illustration only)

Cookies and Milk Pudding
  • One large package of cookies. The cheaper the better. This is a good way to use up cookies the kids will not eat
  • One quart coffee creamer or whole milk
How to do it:
Break up the cookies in a casserole dish. Pour the creamer over the top. Stir slightly to make sure all the cookies are wet.
Bake at 325° for about 40 minutes. Check after 25 minutes. When the custard is set up, remove from the oven and allow to stand a few minutes before serving.

Cinco de Mayo recipes do not need to be elaborate to be good. Like a lot Mexican food, the beauty is in the simplicity.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

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