Mexican Breakfast Bread Pudding

Mexican Breakfast Bread Pudding

Ingredients

• 6 tablespoons (3⁄4 stick) unsalted butter
• 12 (1-inch-thick) slices French or Italian bread
• 2 cups grated panela or packed dark brown sugar
• 3 (3-inch) cinnamon sticks, or 3⁄4 teaspoon ground cinnamon
• 11⁄ 2 teaspoons anise seeds
• 2⁄ 3 cup (about 3 ounces) slivered almonds
• 1⁄ 2 cup dried cherries or cranberries
• 4 ounces Manchego or mild Cheddar cheese, sliced thinly, for serving
• Crema Mexicana , crème fraîche, or sour cream, for serving

Cooking Instructions: 

1. Position a rack in the center of the oven and preheat to 350°F. 
2. Melt the butter in small saucepan. 
3. Lightly brush the interior of a 9 by 13-inch glass baking dish with some of the butter.
4. Brush the melted butter over the bread, reserving any remaining butter.
5. Place the buttered bread on a large baking sheet. Bake for 10 minutes.
6. Turn the bread slices over and bake until golden and crisp, about 5 minutes longer. 
7. Arrange the slices, overlapping as needed, in the baking dish.
8. Meanwhile, bring the panela, 11⁄2 cups of water, the cinnamon sticks, aniseeds, and reserved butter to a boil in medium-size saucepan, stirring just until the sugar dissolves. 
9. Boil, uncovered, stirring occasionally, until reduced to 2 cups, about 15 minutes.
10. Gradually strain the warm syrup through a wire sieve over the bread slices, turning the bread over and allowing some of syrup to be absorbed before adding more. 
11. Sprinkle with the dried fruit and almonds. 
12. Cover the dish with aluminum foil, Bake until the syrup is bubbling, about 25 minutes.
13. Spoon the pudding into bowls and top each with a slice or two of Manchego and a dollop of crema. Serve hot.