Dessert for 11

Pineapple Pecan Bread Pudding

Name: Pineapple Pecan Bread Pudding
Total time: 220 min
Yield: 11 servings
Cuisine: Mexican
Ingredients: 4 cups water; 1 lb piloncillo or 2 cups dark brown sugar; 2 sticks canela or cinnamon; 3 whole cloves; 10 cups cubed brioche; 2 cups crumbled queso fresco; 1 cup pecans; 1 1/2 cups chopped pineapple; 8 tbsp 1 stick unsalted butter

Brioche, pineapple, pecans, and queso fresco bake under a spiced piloncillo syrup for a rich Mexican bread pudding.

$1.81per serving $

220 minstart to table

11servings

Mexican Vegetarian Budget Desserts Holiday Fall Spring

Ingredients

4 cups water
1 lb piloncillo or 2 cups dark brown sugar
2 sticks canela or cinnamon
3 whole cloves
10 cups cubed brioche
2 cups crumbled queso fresco
1 cup pecans
1 1/2 cups chopped pineapple
8 tbsp 1 stick unsalted butter

Steps

Heat the oven to 350 F.
Simmer the water, piloncillo, cinnamon, and cloves in a saucepan for 10 minutes.
Butter a 9-by-13-inch baking dish and layer the brioche, pineapple, pecans, and queso fresco.
Pour the warm syrup over the layers and let the bread soak for 10 minutes.
Bake for 40 minutes, until the top is browned and the center is set.
Cool the pudding for 2 hours and 30 minutes.