Mexican Bread Pudding W Amaretto Sauce
Indulge in the decadence of Mexican Bread Pudding with Amaretto Sauce, a soulful dessert that blends traditional flavors with a touch of luxury. This irresistible bread pudding starts with bolillo or French bread soaked in warm milk, then enriched with eggs, melted butter, cinnamon, vanilla, and studded with sweet raisins and crunchy pecans. Baked to golden perfection, it’s crowned with a luscious Amaretto sauce made from heavy cream, brown sugar, and a hint of liqueur for a velvety finish. Perfect for a cozy family gathering or a festive celebration, this dessert is a show-stopping treat. Serve warm and enjoy the harmony of rich flavors, slightly crisp edges, and silky sauce with every bite. Keywords: Mexican bread pudding, Amaretto sauce, bolillo bread dessert, traditional dessert recipe, holiday comfort food.
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Recipe Information
Ingredients
- 6 rolls bolillo bread (or French bread)
- 3 cups whole milk
- 4 eggs
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 cup raisins
- 0.5 cup pecans, chopped
- 3 tablespoons Amaretto liqueur
- 1 cup heavy cream
- 0.25 cup brown sugar
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
Tear the bolillo or French bread into small pieces and place them in a large mixing bowl.
In a medium saucepan, heat the milk over medium heat until warm but not boiling. Pour the warm milk over the bread pieces and let them soak for 10 minutes.
In a separate bowl, whisk together the eggs, granulated sugar, melted butter, cinnamon, and vanilla extract. Pour this mixture over the soaked bread and stir gently to combine.
Add the raisins and chopped pecans to the bread mixture, stirring to distribute evenly.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.
While the bread pudding is baking, prepare the Amaretto sauce. In a small saucepan, combine the heavy cream, brown sugar, and Amaretto liqueur over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the saucepan, stirring constantly for 2-3 minutes, until the sauce thickens slightly.
Once the bread pudding is out of the oven, allow it to cool for 10 minutes. Serve warm with a generous drizzle of Amaretto sauce on top.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 47.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
