Preheat oven to 350 degrees. Grease a 2 ½-inch deep hotel pan (if you don’t have a hotel pan, a 13-inch-by-9-inch pan will work just as well) with two ounces of the butter. In a large bowl ...

Traditionally, bread pudding is made of torn pieces of bread soaked in a vat of custard. The base of that custard is typically made with ingredients like cream, milk, sugar, fat, and some ...

The title of Arizona poet laureate Alberto Álvaro Ríos’ memoir is “Capirotada,” the name of the anything-goes bread pudding from Mexico that typically shows up on menus around Los Angeles ...

Mix eggs, evaporated milk, milk, vanilla, spices and sugar in bowl. Layer bread in a 9×13-inch pan. Melt 6 tablespoons of butter and pour over bread along with ¾ of the sweetened condensed milk.

Like all bread puddings, capirotada’s origins are ancient, dating to 15th century Spain or perhaps even earlier. In its earliest incarnations, capirotada was a Moorish-influenced sweet-and ...

Preparation 1. Preheat the oven to 375 F and butter a 9-by-13-inch baking dish. 2. In a small saucepan set over low heat, warm the butter, milk, cream, sweetened condensed milk, and brown sugar ...