Bread pudding

bolillos (Mexican bread rolls) • milk (about 2.8 liters) • cinnamon stick • chopped walnuts (about 100 grams) • raisins (about 50 grams) • sugar (about 300 grams) • sweetened condensed milk • dry cheese, crumbled (about 50 grams) • whole cloves • aluminum foil (about 50 centimeters)

bolillo or French bread • large cones of piloncillo (about 28 ounces or 800 grams) • cinnamon • star anise • roasted peanuts • Vegetable oil, • Fresh white cheese, • raisins

toasted bread (for capirotada) • nonstick cooking spray • butter • shredded cheese • raisins • shelled peanuts • shredded coconut • sprinkles • large cinnamon sticks • milk (about 3.8 liters) • medium piloncillo cones • large tomato, diced •

cones piloncillo (about 12 ounces/340 grams total) • cinnamon • sweetened condensed milk (about 14 ounces/397 grams) • evaporated milk (about 12 ounces/354 ml) • whole milk (240 ml) • toasted capirotada bread (or about 12 ounces/340 grams of toasted French bread or bolillo slices) • butter (about 8 tablespoons/113 grams)

bolillos (Mexican bread rolls), cut into thick slices and left to dry in the sun or air-dried • oil (1 liter) with 2 cinnamon sticks, 7 whole allspice berries, 5 black peppercorns or Tabasco peppercorns, and 3 whole cloves • Syrup: • piloncillo (about 1 kilogram) • apple juice (1 liter) • Zest of 1 orange • whole cloves, 5 black peppercorns, and 2 whole star anise • cinnamon sticks • pulque or light beer (1 liter) • For garnish: • pitted prunes • raisins •

bolillo rolls • dark piloncillo (Mexican brown sugar) • husks from tomatillos • of a medium tomato • medium onion • almonds • raisins • walnuts • large cinnamon stick • water (2 1/2 liters) • as needed, oil • as needed, fresh Cotija cheese for serving

sandwich bread • small stick unsalted butter • sweetened condensed milk • whole milk (about 3 cups or 750 ml) • large eggs • Raisins, to taste • Chopped walnuts, to taste • Shredded coconut, to taste

large French rolls (bolillos) • piloncillo (about 500 grams) • milk (1 liter) • cinnamon stick • Oil,

vegetable oil (about 480 ml) • baguette, sliced • sweetened condensed milk • chopped pineapple in syrup (about 340 grams) • raisins (about 75 grams) • dried cranberries (about 60 grams) • shelled peanuts (about 70 grams) • shredded coconut (about 40 grams) • cream cheese, cut into cubes (about 90 grams)

bolillos (or 7 small French bread rolls) • piloncillos (or 5 cones of Mexican brown sugar, about 1 1/4 pounds/570 grams total) • cinnamon sticks • prunes (about 280 grams) • raisins (about 150 grams) • bananas • apple • peanuts (about 140 grams) • unsalted butter (about 1 cup/226 grams) • queso fresco or panela cheese (about 200 grams) • corn tortillas

shelled peanuts (about 400 grams) • raisins (about 300 grams) • pitted prunes (about 400 grams) • Banana, to taste • bolillo rolls (or French bread rolls) • Butter • piloncillo cones • Candied sweet potato and pumpkin, diced

day-old bolillo rolls • butter (about 90 grams) • cinnamon stick • piloncillo (about 500 grams) • whole cloves • evaporated milk (such as Carnation, 12 fl oz/354 ml) • sweetened condensed milk (about 10 oz/300 ml) • Chopped pecans, to taste • Raisins, to taste • Peanuts, to taste • Banana, to taste • Dried cranberries, to taste •

bolillos (Mexican bread rolls) or French rolls, sliced and left out to dry • corn tortillas, cold • piloncillo (about 500 grams) • tomatoes • onion • whole cloves • evaporated milk • butter • cinnamon (about 4–6 inches / 10–15 cm) • toasted granola (my wife makes it) • shredded coconut • raisins •

onion • whole cloves • jalapeño pepper • tomato • cinnamon stick • Shredded coconut, to taste • Raisins, to taste • Aged cheese, to taste • Corn tortillas, • Toasted bread or toasted bolillo rolls, • water (2 liters) • large piloncillo cones

white bread rolls • cones piloncillo (about 9 oz or 255 grams) • cinnamon • whole cloves • cheese (100 grams) • walnuts (100 grams) • almonds (100 grams) • dried cranberries (100 grams) • peanuts (100 grams) • shredded coconut (100 grams) • water (about 1.5 liters)

French bread (see my recipe: https://Cookpad.com/mx/recetas/11901647) • cones piloncillo (or panela) • whole cloves • star anise • chopped walnuts, to taste • peanuts, to taste • sliced almonds, to taste • raisins, to taste • shredded coconut, to taste • Chihuahua-style cheese, to taste • colored sprinkles, for decorating • water (about 1.5 liters)

sliced and toasted French bread (birote) • cinnamon • tomatoes • onion • whole black peppercorns • whole clove • piloncillo (Mexican brown sugar cones) • Cotija cheese (about 250 grams) • lard (about 1 kg) • raisins (about 150 grams) • roasted peanuts (about 150 grams)

bolillos (Mexican bread rolls), sliced and fried in butter • piloncillo cones (or 1 1/2 to 2 cups packed dark brown sugar, about 300-400 grams) • butter (about 150 grams) • water (2.5 liters) • cinnamon sticks • Anise seeds • Black pepper (optional) • Pecans or walnuts • Raisins • Dried cranberries • Shredded coconut • Unsalted peanuts •

bolillos (Mexican bread rolls) • piloncillo cones (about 1 1/4 pounds or 570 grams) • cinnamon sticks • panela cheese (about 14 ounces or 400 grams) • Golden Delicious apples • bananas • raisins (about 200 grams) • peanuts (about 200 grams) • shredded coconut (about 200 grams) • water (about 6 liters)

milk (1 liter) • cinnamon • whole star anise • sweetened condensed milk • evaporated milk • large Mexican sweet breads (picones) or 2 loaves of bread pudding • raisins (100 grams) • walnuts (100 grams) • shredded coconut, optional (100 grams)

bolillo rolls • piloncillo cones • cinnamon stick • bananas • whole cloves • raisins (about 250 grams) • shelled peanuts (about 250 grams) • asadero cheese, shredded (about 250 grams) • water (about 1.5 liters)

cones piloncillo (about 8 ounces total) • bolillo rolls (or French bread) • cinnamon sticks • Chopped pecans or walnuts • Peanuts • Shredded coconut • Raisins • Queso fresco or mild white cheese

French bread rolls (birotes), sliced and left out in the sun to dry • Oil or lard for frying, • piloncillo (about 1 kg) • cinnamon • water (2 liters) • whole cloves • walnuts • Small handful of raisins • or small handful of dried prunes • Small handful of shredded coconut • Small handful of unsalted peanuts • sliced almonds (about 100 grams or a small handful) •

bolillos (Mexican bread rolls) • plantains • peanuts, to taste • raisins, to taste • shredded coconut, to taste • piloncillo cones (or 2 cups packed dark brown sugar, about 400 grams) • butter • cinnamon, to taste • cloves, to taste • corn tortillas • basket cheese, to taste (or queso fresco) • dried prunes, to taste •

whole wheat sandwich bread • stevia • cinnamon stick • Walnuts • Raisins • Peanuts • Queso seco (dry Mexican cheese) or substitute with crumbled feta

baguettes (preferably 1 or 2 days old, slightly hard) • Butter, • peanuts (about 140 grams) • grated queso fresco • grated Chihuahua cheese • chopped walnuts (about 100 grams) • raisins (about 150 grams) • cinnamon sticks • piloncillo (or panela) • whole cloves • water (710 ml)

bolillos (Mexican bread rolls), sliced and toasted • sweetened condensed milk • evaporated milk • raisins (about 50 grams), or to taste • shredded coconut (about 100 grams) • rainbow sprinkles (about 50 grams)

baguettes • piloncillo (Mexican unrefined cane sugar) • panela cheese (about 500 grams) • walnuts • raisins • Vegetable oil, • water (about 480 ml)

white bread (such as bolillo, telera, or a two-day-old baguette) • piloncillo (Mexican unrefined cane sugar) • Chihuahua cheese • butter • water (355 ml), add more if needed • cinnamon stick • mixed nuts (such as pecans, pine nuts, almonds, peanuts, and hazelnuts) • golden raisins • vegetable oil (120 ml)

French bread rolls (bolillos) • cow’s milk panela cheese (about 200 grams) • cones piloncillo (Mexican brown sugar) • water (about 600 ml) • peanuts, peeled (about 50 grams) • raisins • Butter,