Blueberry Mexican Bread Pudding

Name: Blueberry Mexican Bread Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 355 milliliters apricot-flavor syrup; 355 milliliters blueberries; 1 liters (1 package, about 7 1/2 oz.) unseasoned dried bread cubes; 57 grams 1/4 cup butter or margarine; 1 teaspoons ground cinnamon; 227 grams jack cheese; 2 Tbsps lemon juice; 2 teaspoons grated lemon peel; 177 milliliters chopped pecans

The recipe Blueberry Mexican Bread Pudding is ready in around 45 minutes and is definitely an awesome vegetarian option for lovers of Mexican food. This recipe serves 8. One serving contains 309 calories, 11g of protein, and 22g of fat. A mixture of lemon peel, lemon juice, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Rinse and drain blueberries if fresh.

Ingredients you will need

Blueberries

Put butter and cinnamon in a 9- by 13-inch casserole.

Ingredients you will need

Cinnamon

Butter

Heat in a 350 oven until butter is melted, about 5 minutes.

Ingredients you will need

Butter

Equipment you will use

Oven

Meanwhile, cut cheese into 1/2-inch cubes.

Ingredients you will need

Cheese

Add dried bread cubes to casserole and mix well.

Ingredients you will need

Bread Cubes

Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water.

Ingredients you will need

Lemon Juice

Lemon Peel

Apricot

Syrup

Water

Pour over bread, mixing well.

Ingredients you will need

Bread

Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.

Ingredients you will need

Blueberries

Cheese

Pecans

Cover casserole tightly with foil.

Equipment you will use

Aluminum Foil

Bake for 20 minutes in a 350 oven. Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.

Equipment you will use

Oven

Equipment

Oven

Aluminum Foil

Ingredients

Servings:

355milliliters

apricot-flavor syrup 355milliliters

blueberries 1liters

(1 package, about 7 1/2 oz.) unseasoned dried bread cubes 57grams

1/4 cup butter or margarine 1teaspoons

ground cinnamon 227grams

jack cheese 2Tbsps

lemon juice 2teaspoons

grated lemon peel 177milliliters

chopped pecans

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.