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.




3 cups white rice, uncooked

4 cups milk

2 pkgs (3.4 oz. each) instant vanilla pudding

1 can (20 oz.) pineapple chunks, drained

½ cup raisins

1 tsp ground cinnamon

1 tsp vanilla


  • PREPARE rice according to package directions; cool.
  • WHISK together milk and pudding mix in large bowl, 2 to 3 minutes.
  • STIR in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.

Adding more whole grains to your diet, try this recipe with 3 cups of brown rice prepared according to package directions. Prepare recipe as noted above.