1/2 loaf day-old French bread, cut into half-inch slices then divided in half
2 tablespoons butter, melted
3/4 cup diced pineapple
3/4 cup chocolate chips
3 eggs, beaten
2 cups milk
1/4 cup tequila
1/4 cup Kahlua
1 tablespoon vanilla extract
1 cup heavy whipping cream
2 tablespoons granulated sugar
Cajeta sauce (see below)
1 quart milk
Pinch of baking soda
2 cups granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
Pudding: Place sugar in a saucepan over medium-high heat and
cook, stirring occasionally, until the sugar becomes a light golden color. Pour
into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat
the bottom and sides with sugar. Set aside to cool.
Line the pan with bread slices
and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips
In a mixing bowl, whisk together eggs, milk, tequila, Kahlua and vanilla
extract. Pour mixture over the bread and let stand at room temperature for 30 minutes,
or until the bread has fully absorbed the liquid.
Heat oven to 350 degrees F. Set baking dish in a large roasting pan, filling
with enough water to reach one inch up the sides of the dish. Bake until pudding
is firm, about 50 minutes to an hour.
Remove from oven and place on a cooling rack.
Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and
refrigerate until ready to serve.
Cajeta Sauce: Place milk in a saucepan over medium heat. Stir in baking soda
and heat until almost boiling. Add one cup of sugar and stir until dissolved.
Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously
until the sugar is amber colored. Slowly add caramelized sugar to milk mixture,
stirring continuously with a whisk.
In a small bowl, dissolve cornstarch in cold
water, stirring until smooth.
Gradually stir cornstarch mixture into milk mixture
and cook over low heat at a slow boil until mixture thickens, about 30 minutes.
Set aside to cool.
To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into
squares and place in shallow soup bowls.
Spoon Cajeta sauce around squares and top
with a dollop of whipped cream.
Sift confectioners' sugar over each dessert.
Posted by LladyRusty at Recipe Goldmine 2/22/2002 7:42 pm
Source: Executive Chef Peter Seratoni, Chevy's Fresh Mex, found in Chevy's &
Rio Bravo Fresh Mex Cookbook