Tortilla Bread Pudding Recipes

CHOCOLATE BREAD PUDDING

Steps:

• 1. Place bread on 2 baking sheets, and bake at 325 degrees for 12 minutes. Transfer bread to a large bowl, and set aside. Butter a 13" x 9" baking dish with 1 Tbsp butter. This is the Challah bread that I used.
• 2. Bring half and half and remaining 2 Tbsp butter to a simmer in a large saucepan over medium-high heat. Remove from heat, add 1 cup chocolate morsels, stirring until melted. Whish in cocoa and next 4 ingredients.
• 3. Pour over bread, tossing to coat; transfer to baking dish. Cover and chill 8 hours or overnight.
• 4. Sprinkle with remaining chocolate morsel and pecans. Bake, uncovered, at 350 degrees for 1 hours or until set. Let stand 10 minutes.
• 5. (I then transfered by spoonful into my ramekin dishes.)
• 6. You can also bake bread pudding in 8 (8-ounce) ramekins or 12 (6-ounce) ramekins or custard cups. Prepare as directed above, and after chilling 8 hours, spoon pudding evenly into ramekins. Sprinkle with morsels and pecans. Bake, uncoverd, at 350 for 35 minutes (for 6 ounce) to 40 minutes (for 8 ounce).

EASY SPANISH BREAD PUDDING (TORRIJAS)

Steps:

• Gather the ingredients.
• Pour milk into a medium-sized mixing bowl. Add egg and beat together. Add vanilla extract, if using.
• Pour enough oil into a large frying pan to cover the bottom and heat on medium.
• Place one slice bread in milk-egg mixture and quickly flip it over with a fork.
• If bread is more than a day old, you might need to soak for 2 to 3 minutes or more, so that it softens up. Be careful that bread does not soften so much that it crumbles when lifted out of the bowl.
• Carefully lift bread out of mixture and let excess milk drain before placing bread in frying pan. Repeat for each of the other slices.
• After 2 to 3 minutes, check bottom of bread. As the slices turn golden, turn each one.
• Remove each piece from pan and place on a plate. Sprinkle top with sugar and cinnamon. If you prefer, drizzle honey over top. Garnish with fresh fruit and serve immediately.

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

CHALLAH BREAD PUDDING

Steps:

• Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
• After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
• Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
• Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.

TORTILLA BREAD PUDDING

Steps:

• Preaheat the oven to 400°F Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
• In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
• In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.