Bread Pudding (Bolillo rolls Bread Pudding)

4 Bolillo rolls (Mexican white bread)

2 cups butermilk

4 eggs

8oz margarine or butter

1 cup sugar

1/2 Tablespoon nutmeg

1/2 Tablespoon cinnamon

Place the chunked bolillo rolls in a medium bowl,  pour the milk ,  add the cinnamon, and nutmeg and let them soak for ten minutes.  Add the eggs,  the spread,  and the sugar.  Mix all ingredients with a wooden paddle  to a smooth and creamy paste.  Preheat oven to 230F. Grease a baking pan and pour the mixture. Bake for 23 minutes or until a toothpick inserted into the cake comes out clean.

CREAM CHEESE ICE CREAM WITH ATE (QUINCE JELLY)

Ate is the name given in Mexico to the quince jelly. It is bar shaped and looks like a dry sweet block.

Quince jelly

Quince jelly

In Mexican gastronomy, Ate can also be made of guava. The usual procedure for processing the Ate is taking the fruits of quince or guava and steam them until tender. Then, cut them into pieces and process them to get a smooth paste. In a saucepan, place equal amounts of paste and refined sugar and take them to a boil for 40-50 minutes. After that, pour the boiling paste into a mold and allowed to set for 3 or 4 days until a semi-solid bar is formed.

 

Ingredients

1 8-ounce package cream cheese, softened to room temperature
1 quart premium vanilla ice cream
4 ounces fruit paste (ate), finely diced

Directions

In an electric mixer using the paddle attachment if available, beat the softened cream cheese until light and fluffy.  Scrape down the bowl.

Remove the ice cream from its container and cut into thin slices.  Add the slices to the mixing bowl and beat on medium high until the mixture is combined and the consistency of soft serve ice cream.  Stir in the diced fruit paste.  Transfer the ice cream into a container and let it firm up for several hours in the freezer.

 

Recipe from Rick Bayles Season 6 of Mexico – One Plate at a Time