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Mexican Bread Pudding - A Family Feast

Mexican Bread Pudding

  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings


  • 1 loaf country white bread or French bread ,crusts removed and cut into two inch cubes (about 8 cups)
  • 2 cups brown sugar, packed
  • 2 cups water
  • 1 ½ teaspoon ground cinnamon
  • 2 cups raisins or currants
  • 2 cups walnuts, roughly chopped
  • 1 cup extra sharp white cheddar cheese, grated
  • 1 cup queso fresco cheese crumbled (or Farmer’s cheese)
  • 2 tablespoons butter
  • 1 cup heavy cream for garnish, optional
  • 2 tablespoons powdered sugar for whipped cream
  • Additional cinnamon to sprinkle over whipped cream


  1. Place cubed bread in a large bowl.
  2. In a medium sauce pan, place brown sugar, water and cinnamon. Bring to a boil, lower to a simmer and heat five minutes uncovered. Pour over bread and toss to combine.
  3. Add raisins, walnuts and both cheeses. Toss to combine.
  4. Heavily butter a 2 quart casserole dish with the two tablespoons of butter and pour mixture in. Let sit 20 minutes at room temperature.
  5. While the bread is absorbing the liquid, preheat oven to 375 degrees.
  6. After 20 minutes, place in oven uncovered and bake for 30 minutes.
  7. While pudding is baking, whip cream, if using, with powdered sugar and set aside.
  8. Remove pudding from the oven and serve warm with whipped cream or ice cream sprinkled with a little more cinnamon.