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Pan Dulce Apple Bread Pudding



Bread Pudding: – 2 tablespoons Real California butter – 10 cups pan dulce variety, two days old and cut into pieces – 1 granny smith apple, sliced into 1/16 of an inch slices – 1 pink lady apple, sliced into 1/16 of an inch slices – 6 eggs – 1 1/2 cups Real California milk – 1/2 cup sugar – 1 tablespoon vanilla – A pinch of salt – 1 tablespoon sliced almonds Almond Crema: – 1 cup Real California Crema Mexicana – 1 teaspoon almond extract – 1/4 cup sugar :Hispanic Dairy, Crema, Pan Dulce, Apples, Bread Pudding
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Prep: 10 minutes

Bake: 55 minutes

Yields: 12 servings

Preheat oven to 350 degrees Fahrenheit.

Grease a 2.5 quart baking dish with butter, and set to the side for later use.

Cut old pan dulce into different sized pieces. Some 1 inch cubes and others in bigger chunks. Reserve any crumb toppings for a later use.

Slice apples by cutting the core out of the center, then slice into 1/16 inch slices.

Whisk eggs, Real California milk, sugar, vanilla, and salt together in a large mixing bowl.

Pour two cups of egg mixture into the bottom of prepared baking dish.

Spread the 5 cups of pan dulce pieces over the egg mixture, then add in the apple slices. Top with remaining pan dulce (larger pieces).

Then carefully pour the remaining egg mixture over the top. Press down on the pan dulce to make sure all the pieces are soaking in wet mixture.

Loosely cover top of baking dish with aluminum foil and bake for 50 minutes, then remove the aluminum foil and continue baking for an additional 5 minutes uncovered.

Whisk Real California Crema Mexicana, almond extract, and sugar together in a mixing bowl.

Remove bread pudding from oven and sprinkle with almond slices, any crumb toppings from pan dulce and drizzle in almond crema.

Serve warm or cold.

Recipe created by Nicole Presley/@presleyspantry for the CMAB