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Recipe for a dessert similar to bread pudding

You can find this recipe at El Restaurante

Recipe and photo courtesy of Cacique


1 c. Cacique® Crema Mexicana

15 oz. evaporated milk

3 eggs

1 t. pure vanilla bean paste (or extract)

1 t. ground cinnamon

½ t. ground nutmeg

Pinch of kosher salt

1¼ c. packed dark brown sugar or piloncillo plus 3 tbs.

5 c. cubed (½-inch) day old French bread

1½ T. orange zest

½ c. golden raisins

¼ c. walnuts or pecans, rough chop

1 package (10 oz.) Cacique® Queso Fresco, crumbled

1 ripe banana, sliced (½-inch)

Non-stick cooking spray

The Coffee & Toffee Crema Sauce

1 lb. unsalted butter (2 sticks)

½ c. Cacique® Crema Mexicana

½ c. packed dark brown sugar

½ t. pure vanilla extract

¼ c. coffee-flavored liqueur

Pinch of kosher salt

Preheat oven to 350°F. Grease a 9x9-inch casserole dish. In a medium-sized bowl, combine crema, evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt and whisk until blended well. Add brown sugar (reserving 3 tablespoons for later) and blend until well incorporated. Set aside.

    In a large bowl place bread cubes, raisins, nuts, orange zest and Queso Fresco and gently mix with a large spoon until blended. Add milk/crema mixture, gently stir and add bananas. Let the bread soak for 10 minutes. Spoon the bread mixture and all the milk/crema mixture into the prepared pan. Sprinkle the remaining 3 tablespoons of brown sugar over the bread pudding and place in the oven for 40 minutes until set and the top is golden brown. Remove from oven.

    For coffee & toffee crema: Melt butter in small sauce pan. Add crema and brown sugar. Bring to a boil and reduce to a simmer. Add vanilla and coffee liqueur. Stir until well blended and allow it to thicken for 5 minutes, stirring occasionally. Remove from the heat and drizzle lightly over the bread pudding. Serve immediately.

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


A collection of interesting recipes than range from appetizing dinner dishes to your favorite alcoholic beverages.

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