Ingredients with Measurements:
- 1 cup of panocha (Mexican brown sugar)
- 1 cup of milk
- 1 cup of heavy cream
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 4 cups of bread cubes (preferably stale)
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, heat the panocha, milk, and heavy cream over medium heat until the panocha is dissolved.
3. In a mixing bowl, whisk together the eggs, vanilla extract, cinnamon, nutmeg, and salt.
4. Slowly pour the warm panocha mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Add the bread cubes to the mixture and stir until well combined.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
8. Let the pudding cool for 10-15 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 36g
Protein: 8g
Substitutions for ingredients:
- If panocha is not available, you can use dark brown sugar instead.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add raisins or chopped nuts to the bread mixture for added texture.
- You can serve the pudding with whipped cream or a caramel sauce.
Tips and tricks:
- Use stale bread for the best texture.
- Let the pudding cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pudding in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pudding in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Pairings:
- Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
- Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the pudding is too dry, add a little more milk or cream to the mixture before baking.
- If the pudding is too wet, bake it for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the pudding to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
- Panocha is a traditional Mexican sweetener made from unrefined cane sugar.
Flavor profiles:
- The pudding is sweet and creamy with warm spices like cinnamon and nutmeg.
Serving suggestions:
- Serve the pudding warm or at room temperature.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Sweet, Nutty, Creamy, Caramelized