This cinnamon-scented dessert, layered with cheese, dried bread, and a syrup made with piloncillo, a brown cane sugar utilized in Mexican cooking, is a standard feast dish for Cuaresma, or Lent. Recipes differ throughout households and usually embrace an assortment of nuts and fruit. You could find bolillos at Mexican markets, however you possibly can substitute a baguette or nation white bread if wanted.
Featured within the August/September 2012 concern.
Yield: 6–8
Prepare dinner Time: 1 hour quarter-hour
Elements
- 1½ cups finely chopped piloncillo
- 1 cinnamon stick, ideally canela
- 2 massive eggs
- 8 oz. stale bolillos, lower into 1-in. cubes
- 8 oz. queso Oaxaca, shredded, divided
- ⅔ cup raisins
- ½ cup coarsely chopped almonds
- 8 Tbsp. unsalted butter, cubed and chilled
- Vanilla ice cream, for serving (non-obligatory)
Directions
- To a small pot over excessive warmth, add the piloncillo, cinnamon stick, and 1½ cups of water and produce to a boil. Flip the warmth to medium-low and simmer till decreased by one quarter, about 40 minutes. Discard the cinnamon stick and put aside to chill, then whisk within the eggs till clean. Set the syrup apart.
- In the meantime, place a rack within the heart of the oven and preheat to 350°F.
- To a medium bowl, add the bolillo cubes, three-quarters of the cheese, the raisins, and almonds. Pour over the syrup and toss till evenly coated. Switch to an 8-inch sq. baking dish, sprinkle with the remaining cheese, and dot with the butter. Cowl with foil and bake till the pudding is effervescent and the cheese is melted, about 10 minutes. Uncover and proceed baking till the cheese is flippantly browned, about 12 minutes extra.
- Scoop into bowls and serve with ice cream if desired.
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