From the Border Cookbook, posted for ZWT 3, Mexico. This is a version of Mexican bread pudding from Northern Mexico, using oranges.
- 1⁄2 cup raisins
- 1⁄2 cup brandy
- 10 -12 slices white bread
- 1⁄2 cup chopped pecans, toasted
- 1 cup grated asadero cheese or 1 cup cheddar cheese or 1 cup monterey jack cheese
- 2 1⁄2 cups hot water
- 2 cups sugar
- 1 cup orange juice
- 1⁄4 cup butter
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 pinch clove
- whipped cream, for garnish
- place the raisins in a small bowl and pour the brandy over them. set aside.
- preheat oven to 350. butter a baking dish.
- tear the bread into bite size pieces. transfer the bread to the baking dish.
- add the pecans and the cheese to the bread, mixing both in lightly.
- scatter the raisins over the top, including any brandy not absorbed by the fruit.
- pour the sugar into a large, heavy saucepan. warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes.
- stir occasionally to ensure even melting.
- pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar.
- the mixture will partially solidify.
- continue cooking till liquid again, stirring occasionally. add the orange juice, butter, vanilla and spices to the syrup.
- ladle the syrup carefully over the bread.
- when the preparation is complete, the syrup should be about level with the top of the bread.
- if any bread pieces aren't coated, push them into the syrup.
- bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding.
- serve the pudding hot, topped with whipped cream if you like.