After about a day, Rosca de Reyes becomes more like dry cake, good for dunking into coffee or hot chocolate, but not so tasty for eating plain. What to do? Make bread pudding, of course.
I got a little carried away in the Teotitlan del Valle market and bought three Roscas. They are so pretty. After giving one away, there were still two. Friends came over for dinner last night, so I decided to use up what I had and make bread pudding.
Using a New York Times basic bread pudding recipe, I adapted it for Oaxaca flavors.
- 1 small Rosca de Reyes sweet egg bread loaf, cut into 3″ cubes (be sure to remove all the plastic Baby Jesus dolls)
- 1/2 c. chopped pecans
- 1/2 c. raisins
- 4 cups milk
- 6 eggs
- 2 t. pure vanilla extract
- 4 T. butter + 1 T. for greasing baking dish
- 1/2 t. cinnamon
- 1/4 c. sugar
- 1/4 c. Reposado mezcal
- Put the cut up bread, including candied fruit, nuts and raisins into large mixing bowl.
- Heat milk, butter, vanilla, and sugar in saucepan until butter is melted.
- Cool liquid mixture to room temp. (Put in fridge or freezer for speedy chilling.)
- Beat eggs in another mixing bowl. Add liquid and beat again until combined.
- Add mezcal to liquid. Stir. (Note: Some recipes call for whiskey or bourbon. We’re in Oaxaca. Why not use mezcal?)
- Pour over cake bread. Let stand 30-40 minutes or until bread is soft.
- Pour into a buttered baking dish (preferably deep dish).
- Bake at 350 degrees F. for 45 minutes or until top is crusty and custard is completely cooked.
- Serve warm. Serves 6-8.
Once upon a time, a long time ago, I owned a gourmet cookware shop and cooking school. Another part of my creative past life still emerges from time-to-time.