Mexican bread pudding is the bread pudding you didn’t know you wanted. This Mexican-inspired recipe is perfect for the holidays, and occassions where you’re tasked to bring a popular dish with a twist.
We like to use our favorite “pan dulce” for this bread pudding – including the little ones that look like pigs! The trick to making this Mexican bread pudding recipe is to use the mexican sweet bread that is already a favorite of yours.
We also like to use mexican “conchas” because of the colors and how much of the liquid it absorbs. You can decide to use Mexican sweet bread that is just one color – or mix it up for a bright and vibrant dessert.
This Mexican bread pudding dessert also goes great with champurrado! Make a large batch for your next holiday party.
Mexican Bread Pudding Recipe
- 4 big conchas or any Mexican sweet bread you have on hand
- 6 egg yolks
- 1 tbsp vanilla extract
- 2 1/2 cups of heavy cream
- 1/2 cups of brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- Cake pan
- cooking spray (to prevent from sticking to pan)
- large bowl
- mesh strainer
- In a large bowl pour in all liquids and mix, (Heavy cream, vanilla extract, and egg yolks)
- Grab your mesh strainer and put it over the bowl and add the dry ingredients. (cinnamon, and salt.) by doing this, you’re preventing any lumps in your mix. Anything left on the bottom of the mesh strainer can be pushed through with your spoon or fingers. Add Brown Sugar as well, make sure there’s no lumps.
- Day old bread works the best. Grab your 4 big conchas (or any pan dulce you have left over) cut them into cubes. Don’t forget to save your crumbs to sprinkle on top of your ice cream. Spray your pan and add your cubes into the pan.
- Pour the liquid mixture onto the bread and spread evenly. Gently push down with a spatula or your hands so the bread soaks up the liquid.
- Let pan dulce sit for 30 minutes in the fridge to soak up the liquid mixture. (for best results – leave it in the fridge overnight)
- While we wait for the pan dulce to soak up the liquid, pre-heat the over to 350 degrees. Bake for 40 minutes. make sure to cover with foil the first half of baking so the top bread doesn’t get burned.
- The Mexican sweet bread pudding should be jiggly, raised fully and set.
- served with a scoop of vanilla ice cream.
We hope you like this recipe! Let us know if you give it a try.
Originally published on December 6, 2023. Last Updated on December 12, 2023 by Pattie Cordova