This post is sponsored by the American Egg Board
One of the greatest characteristics about Mexican food is that there is hardly any waste. Full meals have been made with minimal ingredients but they are so delicious, inexpensive and hearty that they become family favorites. These types of dishes are cherished for a lifetime and passed on through generations. They are so special, they are cooked or baked strictly for holidays and celebrations.
My mom’s budin mexicano, or Mexican bread pudding is one of my favorite desserts that use simple ingredients readily available throughout the kitchen. One of those ingredients is eggs. At under $.20 each, eggs are also one of the most affordable sources of high-quality protein, an important point, as so many people are interested in eating nutritiously and affordably. Eggs are also a very important ingredient in this recipe. It gives this traditional dessert its unique firmness. Very different than a capirotada. A budin is more compact and moist.
I’m celebrating Hispanic Heritage Month with The American Egg Board. September 15 – October 15 is a time dedicated to celebrate the many influences and inspirations Hispanic and Latino communities contribute to the United States’ melting pot of cultures. This recipe is my contribution to the celebration. I hope you enjoy it and celebrate with me by cooking your favorite Latino-inspired egg dishes such as chilaquiles, huevos rancheros and my personal favorite, breakfast burritos.
This budin mexicano can be made with any day-old bread you may have leftover. I prefer French bread or bolillos. The ingredient accents used here such as the raisins and pecans can be interchangeable to your liking. You can always include your favorite nut or dried fruit.
For more cooking ideas, visit the IncredibleEgg.org and Incredible Egg’s Hispanic Heritage Month section or follow along on their Facebook, Twitter, Instagram, Pinterest and YouTube.
Ingredients
- 8 cups day-old French bread, torn in 1 ½-inch pieces
- 3 cups milk
- 3 eggs, beaten
- 1/3 cup unsalted butter, melted and at room temperature
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/3 cup raisins
- 1/3 cup chopped pecans
- 4-6 2-inch cinnamon sticks
- Maple syrup for drizzling
Instructions
- Preheat oven to 350° F. Grease a 10x10 baking dish with non-stick cooking spray. Set aside.
- Combine bread, milk, eggs, butter, sugar, vanilla extract, cinnamon, raisins and pecans in a large mixing bowl. Stir with a large spoon until mixture is completely combined and resembles thick oatmeal.
- Transfer mixture to prepared baking dish and insert cinnamon sticks. Because mixture is thick, cinnamon sticks will stand on their own.
- Bake for 60-65 minutes or until golden. Remove from oven and let cool for 10 minutes.
- Slice, serve and drizzle with maple syrup.
Mexican Bread Pudding | Budin de Pan Mexicano by Nibbles and Feasts from Ericka Sanchez on Vimeo.
1 comment
This was delicious but true enough it is nothing like the traditional capirotada…i used walnuts & raisens..it was enjoyed by all…thanks for sharing.
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