| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Breads, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1 |
lb |
Brown Sugar |
| 1 |
|
3 in stick cinnamon |
| 1 |
|
Whole Clove |
| 6 |
|
Slices toast, cubed (or equivalent of leftover pound cake) |
| 3 |
|
Bananas or apples, sliced |
| 1 |
c |
Raisins |
| 1 |
c |
Peanuts, chopped |
| 1/2 |
c |
Blanched almonds, chopped |
| 1/2 |
lb |
Monterey Jack cheese, cubed. |
INSTRUCTIONS
RE: Mexican Bread Pudding DATE: 03-17-91 AREA: COOKING
Another untried recipe, offered as ransom for recipes stolen, off-topic
postings, and ill received boasting about Texas.......
Recipe quoted from Elena's Secretes of Mexican Cooking, Elena Zelayeta
"This dessert is usually served during Lent. The combination of cheese and
fruits may sound strange, but it's extremely popular in Mexico and I know
many Americans who rave over it.
Boil water, sugar, stick cinnamon an dclove together until syrupy. Butter a
casserole generously and put in a layer of bread or cake cubes. Cover with
a layer of banana or apple slices and sprinkle with some of the raisins,
peanuts, almonds and cheese cubes. Repeat the layers until all ingredients
are used. Remove stick cinnamon and clove from syrup and pour syrup over
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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