Margaritaville Bread Pudding (From French Toast To Bread Pudding With A Mexican Twist)

This ain't your Granny's bread pudding unless she's a an old Jimmy Buffett groupy.

Let’s say you want to try the recipe for French toast posted last Friday. By the time you’re ready to start grilling the morning is half gone and you’ve sipped enough coffee to sink a battle ship.

Take all that pent-up caffeine energy and do something with it. You can go ahead and grill the French toast and freeze it to be used later or…

How about bread pudding.

All you have to do is cube the bread, mix in the French toast batter with the cubed bread, spread it in a baking dish, and place in an oven at 375 for 35 to 45 minutes and voilà!

But before doing that (you know, you got all the caffeine in your system) toss in a ¾ cup of raisins, a cup of chopped pineapple, and add a dozen or so maraschino cherries on top, then bake it. That will be a viola and an ou la la.

You can drizzle with maple syrup.

Now do you really want to drive the French crazy?

Take six ounces of Margarita mix (no alcohol yet) pour it in a sauce pan. Thoroughly mix a level tablespoon of cornstarch into a cold Margarita mix and bring it to a simmer. Add a ¼ cup zest of lime and an ounce or two of tequila. Pour it over the baked bread pudding just before serving. You’ll have a house full of Mexicans and French in no time.

Things will go fine until the French try to take credit for inventing Tequila and Margaritas and insist Jimmy Buffett is pronounced ‘buffet’ (boo-fey).



  1. Xandi, I’m going to have to work on that one. I pefer pizza and beer. I think when beer was first invented the first thing they said was, “Where’s the pizza?”
    “What’ that?”
    “I don’t know, but it sounds good.”

Blather away, if you like.

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