Dessert for 11

Pineapple Pecan Bread Pudding

Name: Pineapple Pecan Bread Pudding
Total time: 220 min
Yield: 11 servings
Cuisine: Mexican
Ingredients: 4 cups water; 1 lb piloncillo or 2 cups dark brown sugar; 2 sticks canela or cinnamon; 3 whole cloves; 10 cups cubed brioche; 2 cups crumbled queso fresco; 1 cup pecans; 1 1/2 cups chopped pineapple; 8 tbsp 1 stick unsalted butter

$8.93for 4220 minServes 11

Brioche, pineapple, pecans, and queso fresco bake under a spiced piloncillo syrup for a rich Mexican bread pudding.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Bagels, 10$0.70 each typical	10	$7.00Typical price
	Blue cheese, 8 oz$0.80/oz typical	8 oz	$6.40Typical price
	Nuts and seeds, 4.5 oz$0.70/oz typical	4.5 oz	$3.15Typical price
	Pineapple and mango, 0.5$3.49 each typical	0.5	$1.80Typical price
	Butter, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
Total for the servings shown		$24.55

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

220 minstart to table
Involveddifficulty
11servings as written
$$typical cost tier

Mexican Vegetarian Budget Desserts Holiday Fall Spring

Typical price

$2.23 per serving$8.93 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 cups water
1 lb piloncillo or 2 cups dark brown sugar
2 sticks canela or cinnamon
3 whole cloves
10 cups cubed brioche
2 cups crumbled queso fresco
1 cup pecans
1 1/2 cups chopped pineapple
8 tbsp 1 stick unsalted butter

Steps

Heat the oven to 350 F.
Simmer the water, piloncillo, cinnamon, and cloves in a saucepan for 10 minutes.
Butter a 9-by-13-inch baking dish and layer the brioche, pineapple, pecans, and queso fresco.
Pour the warm syrup over the layers and let the bread soak for 10 minutes.
Bake for 40 minutes, until the top is browned and the center is set.
Cool the pudding for 2 hours and 30 minutes.