tag:blogger.com,1999:blog-19603466.post114744056958215810..comments2007-04-15T12:36:01.656-07:00Matt Armendarizhttp://www.blogger.com/profile/04676949516670565852noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-19603466.post-1148391459214006842006-05-23T06:37:00.000-07:002006-05-23T06:37:00.000-07:00Looks delicious, will definitely have to try.franklinnoreply@blogger.comtag:blogger.com,1999:blog-19603466.post-1147674149424370782006-05-14T23:22:00.000-07:002006-05-14T23:22:00.000-07:00I don't think I've ever seen it made with fresh bolillo. As a kid, I always liked the name.<BR/><BR/>My mom and grandma put sprinkles and raisins in, but you're right on about the importance of cheese.cindyluhttp://loteriachicana.netnoreply@blogger.comtag:blogger.com,1999:blog-19603466.post-1147483960859008492006-05-12T18:32:00.000-07:002006-05-12T18:32:00.000-07:00i love love love mexican bread pudding! there are two small family-owned and operated mexican food chains in this part of texas that i frequent, tres megeuyes and la taqueria, and both of them offer this bread pudding only in the springtime; i never associated it with lent, but i suppose that makes sense! the tres megeuyes version of the pudding doesn't include cheese, but the la taqueria version certainly does, and it's the version i prefer! you're absolutely correct about the co-mingling of cinnamon, sugar, raisins (standard and golden) and cheese cheese cheese. it's the savory and sweet - very sweet that answers the call of my craving for both, just beautifully. and piloncillo? i see it every time i go to the grocery store and have always known it's unrefined sugar, but have never had any idea of what it is used for! <BR/>very very informative post, as always, with gorgeous, delicious photos, matt. <BR/> <BR/>when i make it to long beach, you're definitely making me a whole pan of this - and i'm not leaving the table until you and i have eaten every last crumb!melissa mcgeehttp://redhotjezebel.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-19603466.post-1147469454326602322006-05-12T14:30:00.000-07:002006-05-12T14:30:00.000-07:00...make that www.bakingforbritain.blogspot.com.mnoreply@blogger.comtag:blogger.com,1999:blog-19603466.post-1147469389625891522006-05-12T14:29:00.000-07:002006-05-12T14:29:00.000-07:00That story reminds me of the age old inclusion of beef in mincemeat for mince pies at Xmas. Only person I know still does it is Anna over at www.bakingforbritain.com.Monkey Glandhttp://www.jamfaced.comnoreply@blogger.comtag:blogger.com,1999:blog-19603466.post-1147459557358617432006-05-12T11:45:00.001-07:002006-05-12T11:45:00.001-07:00Ultimate comfort food, looks delicious- my mouth is watering!<BR/>~DiankaDianka3103http://na-zdravi.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-19603466.post-1147459515074967682006-05-12T11:45:00.000-07:002006-05-12T11:45:00.000-07:00Ultimate comfort food, looks delicious- my mouth is watering!<BR/>~DiankaDianka3103http://na-zdravi.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-19603466.post-1147444403681635452006-05-12T07:33:00.000-07:002006-05-12T07:33:00.000-07:00Fascinating ......................... I'll look for the pilloncillos in my nearby Intl market ...Alannahttp://kitchen-parade-veggieventure.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-19603466.post-1147444148732773052006-05-12T07:29:00.000-07:002006-05-12T07:29:00.000-07:00sounds divine . somehow reminds me a bit of french toast (-:tianhttp://abananaplease.blogspot.comnoreply@blogger.com