We tear the bread into pieces and put it in a bowl, then we pour the milk to soak the bread, using a fork or a potato masher to crumble the bread in the milk.
We crack the eggs into a container and add the sugar, whisking to combine them.
We add the egg mixture to the bowl with the bread and milk mixture and mix well, then we add the vanilla, raisins, and nuts and mix.
We place the mold where we will bake the pudding on the stove over medium heat and add 1/2 cup of sugar, gradually adding tablespoons of water until it’s enough to make the caramel (it's not good to let it darken too much to avoid bitterness); we swirl the mold to spread the caramel and set aside.
We pour the entire pudding mixture into the mold with the caramel and then add several tablespoons of cajeta in different parts of the mixture, placing it in a water bath over hot water, and bake in the oven at 350 degrees F for 40 minutes or until a knife inserted comes out clean.
Once ready, we let the pudding cool, place halved cherries on top, and refrigerate for 1 hour or more.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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