|The Book of Bread|
|by Christine Ingram|
A fascinating introduction to the background and history of bread and bakers. More than 800 color photos and many enticing recipes.
Tip: Try bread pudding for more results.
1 - 10 of 11 for mexican bread pudding
Result Page: 1
Combine brown sugar ... the following ingredients: bread cubes, raisin mixture, ... minutes. Let stand before serving. Makes 6 servings. Best served warm.
Put brown sugar, ... 15-20 minutes. Toast bread slices; spread with ... at 350 degrees. Turn occasionally so it may cook thoroughly. Makes 6-8 servings.
Bring water to ... until syrupy. Slice bread. Butter and ... top with banana. Cover with foil. Bake 30 minutes at 325 degrees. Serve with cream over it.
Boil cinnamon in ... pan, layer toasted bread, cheese and ... toast is used up bake for 1/2 to 1 hour. Serve warm or refrigerate, best if served second day.
Slice toast and butter bread. Layer bread, ... panocha in 1 quart water. Pour over layered pan. Cover with foil and bake at 250-300 degrees for 45 minutes.
Bring water, brown sugar, cinnamon to boil, reduce heat and simmer uncovered 3 minutes. Stir in butter. Cut toast in 1-inch pieces; fold into sugar ...
In a large bowl toss together bread, apple, raisins ... mixture. Bake uncovered in a preheated 325 degree oven 60 minutes or until a knife comes out clean.
Butter bread and toast on ... them. Repeat until all 12 slices of bread are used. Pour remaining tea on top and bake at 400 degrees for about 20 minutes.
Boil together raisins and sugars. Alternate layers of bread, cheese, pecans and raisin mixture in casserole. 8-12 servings.
Combine ingredients. Pour into ungreased casserole dish. Bake at 350 degrees for 40-50 minutes.
Result Page: 1
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