Chef Martin Lopez shows us how to make cuernos bread pudding.
Ingredients: One 9 inch round baking dish
6 large Cuernos (Mexican croissants)
1/2 cup sugar
2 tsp vanilla extract
2 cup milk
1 large apple diced in small sections
½ cup of chopped pecans
½ can of condensed milk
Slice the bread long side as you would to make a sandwich and arrange them in a shallow baking dish. Whisk together the eggs, sugar, vanilla and milk in a large bowl and pour evenly over the bread. Scatter over the apples and pecans, and then pour the condensed milk. Cover with plastic wrap and place in the fridge overnight.
The next morning or when ready to bake, turn the oven on to 350° no need to preheat. Remove the plastic and place it in the oven. Bake for 35 minutes, or until golden brown and puffed up, with no liquid in the centre (stab a knife in to check if you need to).
You can buy the ‘Mexican Cuernos’ in a local Mexican Bakery (Panaderia) if you can’t get them, you can replace the bread by using a loaf of brioche or a loaf of white bread instead. I am using apples but any other berry or pears will work, you could even do a banana version. You can also add spices, like a pinch of nutmeg or cinnamon, different nuts or a scattering of poppy seeds – the beauty of this recipe is that you can customize it and it’s so much fun to make together on a Friday or Saturday night, and then to eat on a Saturday or Sunday morning or makes the perfect dessert to bring to a party during the holiday season for dessert and serve it with ice cream, yoghurt or some more fresh fruit on the side!