Name: Mexican Bread Pudding | Budín de Pan Mexicano
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Ingredients: 8 cups day-old French bread, torn in 1 ½-inch pieces; 3 cups milk; 3 eggs, beaten; 1/3 cup unsalted butter, melted and at room temperature; ½ cup granulated sugar; 1 ½ teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/3 cup raisins; 1/3 cup chopped pecans; 4-6 2-inch cinnamon sticks; Maple syrup for drizzling

Ingredients

Scale

8 cups day-old French bread, torn in 1 ½-inch pieces
3 cups milk
3 eggs, beaten
1/3 cup unsalted butter, melted and at room temperature
½ cup granulated sugar
1 ½ teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 cup raisins
1/3 cup chopped pecans
4–6 2-inch cinnamon sticks
Maple syrup for drizzling

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Instructions

Preheat oven to 350° F. Grease a 10×10 baking dish with non-stick cooking spray. Set aside.
Combine bread, milk, eggs, butter, sugar, vanilla extract, cinnamon, raisins and pecans in a large mixing bowl. Stir with a large spoon until mixture is completely combined and resembles thick oatmeal.
Transfer mixture to prepared baking dish and insert cinnamon sticks. Because mixture is thick, cinnamon sticks will stand on their own.
Bake for 60-65 minutes or until golden. Remove from oven and let cool for 10 minutes.
Slice, serve and drizzle with maple syrup.