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Pan de Muerto Bread Pudding

Total Time: 1 hour
Serves 6

Ingredients

1 ½ cups raisins, soaked in 1 cup hot tequila 30 minutes, drained
1 cup Mexican crema
1 ¾ cups whole milk
4 eggs
2 cups sugar
2 tablespoons vanilla extract
2 tablespoons melted butter
1 tablespoon ground cinnamon
1 pan de Muertos loaf (about 20 ounces) cut up into 1-inch cubes
1 large pumpkin, top removes and inside scraped clean (be careful not to pierce the bottom!)

Easy Directions

  1. Preheat oven to 350F.
  2. Place hollowed-out pumpkin on large baking sheet and bake one hour.
  3. Cool slightly.
  4. Mix drained raisins, crema, milk, eggs, sugar, vanilla, butter and cinnamon in a large bowl.
  5. Add pan de muerto pieces and allow to sit 10 minutes to soak up liquid.
  6. Transfer bread mixture to baked pumpkin or glass baking dish if preferred.
  7. Bake 1 hour until custard sets.
  8. Cool slightly and served with sweetened whipped cream or vanilla ice cream!