Recipe: Bread Pudding

Feb 3, 2011

Servings: 10


  • 6 (day-old) French bread slices or rolls
  • 5 ounces grated jack cheese
  • ½ cup piloncillo (Mexican sugar cone)
  • ½ cup raisins
  • 4 cups water
  • 2 tablespoons Spanish peanuts
  • 3 or 4 whole cloves
  • ½ ounce rainbow candy sprinkles
  • 1 cinnamon stick
  • 5 tablespoons margarine


Cut bread or rolls into 1-inch slices. Place on cookie sheet in warm oven and heat until dry and toasted. Place piloncillo in pan with water, cloves and cinnamon stick. Heat until sugar dissolves. Add margarine. Line a large, shallow baking dish with the bread slices and top with 1/3 of the cheese, raisins and peanuts. Repeat, making 3 layers. Remove cloves and cinnamon stick from syrup and pour syrup over the top layer. Top with rainbow sprinkles. Bake at 275° F for 45 minutes.

Nutrient analysis for 1/10 of recipe:
Calories 252
Fat 11 g
Phosphorus 101 mg
Potassium 142 mg
Protein 7 g
Sodium 291 mg

Categories: Recipes