Traditional Mexican Bread Pudding

Total Time: 1 hour
Serves: 12
Traditional Mexican Bread Pudding
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  • 1 package bread pudding
  • 8 corn tortillas
  • 4 medium piloncillo
  • 1 tomato
  • 2 cups La Lechera condensed milk
  • 1 cup Carnation Evaporated Milk
  • 1 cup raisins
  • 1 cup grated coconut
  • 1 cup chopped nuts
  • 1 cup peanuts
  • 1 lb panela cheese
  • ¾ lb menonita cheese
  • 6 slices pineapple in syrup
  • 1 cup quince jelly
  • 1 cup small marshmallows
  • 4 oz candy sprinkles
  • 5 cloves
  • 1 thick cinnamon stick
  • 3.5 oz butter
  • cooking oil


  1. In a saucepan, boil 4 cups of water with cinnamon stick and piloncillo to make a syrup; then add cloves and a fourth of the tomato. Boil a little.
  2. Grease baking pan with half the butter.
  3. Cover bottom and sides of pan with previously fried tortillas. Set aside.
  4. Open the bag of bread pudding and fry in plenty of oil and the remaining butter.
  5. Drain excess oil with absorbent paper. Set aside.
  6. Cut panela cheese into squares; crumble the menonita cheese; diced pineapple.
  7. Set aside separately.
  8. Mix the condensed milk and evaporated milk in a bowl. Set aside.
  9. On top of the tortilla layer y make other layers in the following order:
  10. Grilled bread; raisins; grated coconut; nuts, some peanuts, remaining panela cheese, quince jelly; menonita cheese, diced pineapple, and marshmallows. Bathe with a little piloncillo syrup and a little of the milk mixture. Continue in this order until you fill the baking pan.
  11. Add the remainder of the milk mixture and the syrup.
  12. Bake in 350 °F pre-heated oven for thirty minutes, until cheese and marshmallows broil.
  13. Serve with coffee or hot chocolate.
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