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Mexican Cuerno and Apple Pecan Bread Pudding (Croissant Bread Pudding)

12 servings


6 large Cuernos (Mexican croissants)

4 eggs

1/2 cup sugar

2 tsp vanilla extract

2 cup whole milk

1 large apple diced in small sections

½ cup of chopped pecans

½ can of condensed milk


Slice the bread long side as you would to make a sandwich and arrange them in a buttered shallow baking dish. Whisk together the eggs, sugar, vanilla and milk in a large bowl and pour evenly over the bread. Scatter over the apples and pecans, and then pour the condensed milk. Cover with plastic wrap and place in the fridge overnight.

The next morning or when ready to bake, turn the oven on to 350° no need to preheat. Remove the plastic and place it in the oven. Bake for 35 minutes, or until golden brown and puffed up, with no liquid in the center (stab a small knife in the center to check if you need to).


You can buy the ‘Mexican Cuernos’ in a local Mexican Bakery (Panaderia) if you can’t get them, you can replace the bread by using a loaf of brioche or a loaf of white bread instead.

I am using apples but any other berry or pears will work, you could even do a banana version. You can also add spices, like a pinch of nutmeg or cinnamon, different nuts or a scattering of poppy seeds – the beauty of this recipe is that you can customize it and it’s so much fun to make together with the family.

Serve it with ice cream, yoghurt or some more fresh fruit on the side!

Happy Holidays and Happy Cooking!

Chef Martin Lopez

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