Mexican Bread Pudding

Total Time: 45 minutes
Serves: 8
Mexican Bread Pudding
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  • 1 can of evaporated milk
  • ½ can of sweetened condensed milk
  • 1 cup of milk
  • 2 tbsps. cornmeal
  • 3 egg yolks
  • 1 tbsp. vanilla
  • 1 package of Bimbo
  • ½ cup peanuts
  • ½ cup of walnuts
  • ½ cup shredded coconut
  • ½ cup raisins



  1. Prepare the cream for the bread pudding by mixing evaporated milk, condensed milk, milk, cornmeal, eggs, and vanilla.
  2. Place cream mixture in a saucepan on medium heat. Continuously stir for 15 minutes, until cream slightly thickens. Be sure not to stop stirring to avoid mixture from burning and sticking. Remove from heat and set aside.
  3. Preheat oven to 350°F.
  4. In a deep baking dish place a layer of bread, then pour some of the cream mixture that was set aside on top and add peanuts, walnuts, raisins, and shredded coconut. Repeat these steps in layers until ingredients are completely finished.
  5. Bake for 15 minutes.
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