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Esther Gomez

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Recipe of Pudding of Bread with Cajeta and Almonds
Recipe

Pudding of Bread with Cajeta and Almonds

50 mins
Low
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Delicious bread pudding with cajeta integrated into the dough to give it a special touch!
Learn more about Esther Gomez

Ingredients

10 portions
  • 6 breads
  • 2 cups milk
  • 5 eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • cajeta - Mexican carmelized goat milk sweet, (caramel)
  • raisins
  • almonds, filleted
  • cherries, to decorate
  • 1/2 cups sugar, for the candy

Preparation

We cut the bread into pieces and throw it in a bowl, there we pour the milk to soak the bread, with the help of a fork or a pineapple plantain we try to crumble the bread in the milk.
We put the eggs in a bowl and add the sugar, beat to mix them.
Add the egg mixture to the bowl with the mixture of bread and milk and mix well, add vanilla, raisins and nuts and mix.
We place the mold where we are going to bake the pudding on the stove over medium heat and then add the 1/2 cup of sugar and add tablespoons of water until it is enough to make the caramel (it is not good to leave it too dark so it does not remain bitter) we give turns to the mold to spread the candy and we reserve.
We put all the mixture of the pudding in the mold with the caramel and there we pour several tablespoons of cajeta in different parts of the mixture and place in a bain-marie over hot water and take to the oven at 350 degrees F for 40 minutes or until when introducing a knife comes out clean.
After it is ready, let it cool the pudding, place half of cherries on top and take it to the fridge for 1 hour or more.

PRESENTATION

To serve we can place a bit of caramel syrup or chocolate in a decorative dish and then place a piece of delicious pudding.

TIPS

It is good to let it cool enough, if possible from one day to the next.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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