Mexican Bread Pudding

Name: Mexican Bread Pudding
Yield: Makes 8 Servings
Ingredients: 10 tablespoons (1 1/4 sticks) unsalted butter; 1/4 cup corn oil; 16 3x2x1/2-inch slices French bread from about three 6- to 7-inch-long French rolls; 2 cups (packed) dark brown sugar; 1 1/2 cups water; 3 canela or cinnamon sticks; 1 1/2 teaspoons aniseed; 1/2 cup raisins; 1/3 cup blanched slivered almonds; 1/4 cup unsalted dry-roasted peanuts; 4 ounces queso manchego*, thinly sliced, room temperature; Crema mexicana or sour cream (optional)

By Patricia QuintanaPhotography by Mark Thomas

April 30, 2003

Recipe notes