Subj : BH&G 2907
To   : All
From : Dave Drum
Date : Thu Jun 03 2021 12:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Bread Pudding
 Categories: Breads, Nuts, Booze, Fruits, Dairy
      Yield: 8 Servings
 
      1 c  Water
      1 c  Granulated sugar
      6 oz Piloncillo; chopped
           +=OR=+
      1 c  Packed brown sugar
      1 ts Fine shredded lemon peel
      4    Sticks canela (Mexican
           - cinnamon) or other
           - cinnamon
      2    Whole cloves
    1/2 c  Pecans or slivered almonds
    1/3 c  Raisins
           Oil
      4    Egg whites
      2    Egg yolks
  1 1/2 c  Whole milk
      2 tb Granulated sugar
      2 tb Dark rum or cream sherry
           - (optional)
      1 ts Vanilla
      8 oz Baguette; in 1/2" slices
 
  For the cinnamon-pecan syrup, in a medium saucepan combine
  the water, the 1 cup granulated sugar, the piloncillo,
  lemon peel, canela, and cloves. Bring to boiling over high
  heat; reduce heat to medium. Simmer, uncovered, until
  sugars are dissolved and mixture is thickened and syrupy,
  stirring frequently. Cool for 15 minutes. Strain to remove
  canela and cloves. Stir in nuts and raisins; set aside
  (mixture will continue to thicken).
  
  Meanwhile, in a heavy large skillet heat 1/2 inch of oil
  to 350ºF/175ºC. In a large bowl beat egg whites with an
  electric mixer on medium-high speed until stiff but not
  dry. In a medium bowl whisk egg yolks about 1 minute or
  until light and frothy. Gently fold egg yolks into egg
  whites.
  
  In a large bowl combine milk, the 2 tablespoons granulated
  sugar, the rum (if using), and vanilla; stir to dissolve
  sugar. Dip one bread slice into milk mixture, turning to
  coat all sides and shaking gently over bowl to remove
  excess liquid. Dip the bread slice into the egg mixture,
  turning to coat well. Place coated bread slice in the hot
  oil in skillet; fry about 2 minutes or until lightly
  browned, turning once. Transfer fried bread to paper
  towels. Repeat with the remaining bread and dipping
  mixtures, cooking about one-third of the slices at a time
  and reheatiing oil between batches.
  
  Set oven @ 350ºF/175ºC.
  
  Line the bottom of a 2 quart rectangular baking dish with
  half of the bread slices. Spoon half of the cinnamon-pecan
  syrup over bread slices. Repeat with the remaining bread
  slices and syrup. Bake for 25 to 30 minutes or until syrup
  bubbles and begins to caramelize. Cool for 15 minutes
  before serving.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 17 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Pizza tastes as good as being skinny feels." -- Lauren Leto
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