This unique Pueblo-style bread pudding is a comforting twist on traditional desserts, blending sweet and savory notes for a truly memorable dish. The base consists of toasted white bread torn into pieces and mixed with plump raisins, warm ground cinnamon, and nutmeg. A homemade caramel syrup, created by melting sugar until golden and dissolving it with hot water, soaks into the bread, adding depth and richness. Layers of shredded cheddar cheese provide a sharp, salty contrast to the sweetness. Baked until warm and cohesive, this dish offers a soft, moist texture with a hint of crunch from the toasted bread. It is an excellent choice for a cozy family dinner or a potluck contribution, offering a hearty yet indulgent experience that pairs well with light salads or simple side dishes.
Pueblo Indian Bread Pudding
Description
This unique Pueblo-style bread pudding is a comforting twist on traditional desserts, blending sweet and savory notes for a truly memorable dish. The base consists of toasted white bread torn into pieces and mixed with plump raisins, warm ground cinnamon, and nutmeg. A homemade caramel syrup, created by melting sugar until golden and dissolving it with hot water, soaks into the bread, adding depth and richness. Layers of shredded cheddar cheese provide a sharp, salty contrast to the sweetness. Baked until warm and cohesive, this dish offers a soft, moist texture with a hint of crunch from the toasted bread. It is an excellent choice for a cozy family dinner or a potluck contribution, offering a hearty yet indulgent experience that pairs well with light salads or simple side dishes.Ingredients
Directions
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Preheat the oven to 325&# 194;°F (165ðC).
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Toast 8 slices of white bread until golden, then tear them into bite-sized pieces.
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In a large bowl, combine the toasted bread pieces, 1/2 cup raisins, 1 tablespoon ground cinnamon, and 1 teaspoon ground nutmeg.
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Set the bread mixture aside while you prepare the syrup.
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In a heavy skillet, heat 1 cup of sugar over low heat, stirring constantly until it melts and turns a deep golden brown, about 20 minutes.
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Remove the skillet from the heat and carefully stir in 1 1/2 cups of hot water, watching for steam and splattering.
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Return the skillet to low heat and stir for about 5 minutes until the sugar is completely dissolved and the syrup is smooth.
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Pour the warm caramel syrup evenly over the bread and raisin mixture.
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Toss gently to ensure all bread pieces are thoroughly moistened by the syrup.
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Lightly grease a 1 1/2 quart casserole dish.
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Transfer half of the soaked bread mixture into the prepared casserole dish.
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Sprinkle 4 ounces of shredded natural cheddar cheese evenly over the bottom layer.
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Top with the remaining soaked bread mixture.
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Bake uncovered in the preheated oven for 20 minutes, or until heated through.
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Serve warm directly from the casserole dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 354.7kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 654.7mg28%
- Total Carbohydrate 65.3g22%
- Dietary Fiber 3.6g15%
- Sugars 6.7g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Tip: When adding hot water to the melted sugar, do so very slowly and carefully. The mixture will bubble up vigorously. Use a heavy-bottomed skillet to prevent burning and keep your face away from the steam.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
Variation: For a vegan version, omit the cheddar cheese or substitute with a vegan cheddar alternative. Ensure the bread and butter (if used for greasing) are vegan-friendly.
Tip: Using day-old bread works best for this recipe as it absorbs the caramel syrup without becoming too soggy.
