Join us for a tour of the sweet bread of Mexico, Latin and South America as we take a new pastry each week to discuss and share history, our favorites, and other fun facts! Call store for availability.
Budin, also known as Pudin in Mexico and Bread Pudding in English speaking countries, is a concept dating back many centuries from the Romans to the Middle Ages when eggs gained popularity. Originating as a popular way to use stale bread, it is now known as a comfort food and showing up in upsale restaurants and with many variations. (In our version we use cranberries, pecans, raisins, and coconut!)
In Mexico, a certain type of bread pudding called Capirotada is made during the Lenten season. We’d like to share our Mother’s recipe with you!
• 4 bolillos or a large French baguette
• 1 package of Queso Fresco, sliced (found at most grocery stores)
• 1/2 cup of raisins
• 1/2 cup of peanuts (or almonds)
• 1 stick of cinnamon
• 1 cup of dark brown sugar or 3 piloncillos (cone shaped pieces of cane sugar)
• Coffee and/or milk (optional)
1. Preheat oven to 350F. Coat a 9×13 baking dish with butter or coconut oil.
2. Boil 6-8 cups of water with cinnamon and brown sugar for about 15-20 minutes.
3. Meanwhile, slice bread into about ¾ inch slices and brown in a skillet with the oil of your choice.
4. (You can also toast it, or leave your fresh bread out for a day or two to dry).
5. Place bread in baking dish and sprinkle half of each of peanut and raisin on top. Cover with a cheese layer. Create a second layer of bread, peanut, raisin and cheese.
6. Taste syrup and add coffe and/or milk as desired. Pour your syrup over the bread until the bread is soaked and liquid is about halfway up the pan.
7. Cover with aluminum foil and bake for about 30 minutes.