Mexican · Dessert
Mexican Bread Pudding
A lightened take on budín de pan, this Mexican bread pudding swaps whole milk and butter for skim milk and blended cottage cheese while keeping the warm cinnamon-clove spicing, orange zest and raisins that define the original. A touch of cocoa powder deepens the colour and adds fibre without masking the classic flavour.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
215Calories
10.2gProtein
4.2gFat
35gCarbs
15.8gSugar
2.8gFiber
290mgSodium
87mgChol
1.4gSat Fat
264mgPotassium
160mgCalcium
2.4mgIron
0.5mcgVitamin B12
2.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Lager
local
Café de Olla
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and lightly grease 2 ramekins.
2
Toast the bread cubes in the oven for 5 minutes until just dried out, then divide between the ramekins along with the raisins.
3
In a blender, combine the skim milk, egg, cottage cheese, brown sugar, cinnamon, ground cloves, vanilla extract and orange zest, and blend until completely smooth.
4
Stir the cocoa powder into the blended mixture until fully dissolved with no lumps.
5
Pour the custard mixture evenly over the bread cubes in both ramekins, pressing the bread down gently so it soaks up the liquid.
6
Let the ramekins stand for 10 minutes so the bread fully absorbs the custard.
7
Place the ramekins on a baking sheet and bake for 28-32 minutes until just set in the centre with a light golden top.
8
Cool for 5 minutes on a wire rack before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g cubed and lightly toasted white bread
- 3.2 oz90g skim milk
- 7/87/8 eggs, beaten (45g)
- 0.5 oz14g brown sugar
- 0.1 oz2g cinnamon ground
- 0 oz0.5g ground cloves
- 0.1 oz3g vanilla extract
- 0.4 oz12g raisin
- 1.2 oz35g blended smooth cottage cheese lowfat
- 0.2 oz5g cocoa powder
- 0.3 oz8g zested orange
