Tex-Mex Churro Bread Pudding
A sweet, cinnamon-sugar coated bread pudding with warm churro-inspired spices, perfect for dessert. This tex-mex-inspired desserts ready in about 70 minutes layers whole milk, heavy cream, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups, cubed (about 1 inch cubes, from 1 day-old loaf) brioche bread
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup, melted unsalted butter
- 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon cinnamon sugar
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups whole milk, 1/2 cup heavy cream, 3 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until smooth.
- Step 2: Add 6 cups cubed brioche bread to the bowl and stir until all bread is coated and liquid is absorbed. Let sit for 15 minutes to soak.
- Step 3: Pour mixture into a greased 9x13-inch baking dish. Brush top with 1/4 cup melted unsalted butter. Bake for 45-50 minutes until set and golden brown. Let cool for 10 minutes, then sprinkle with cinnamon sugar mixture.
Frequently asked questions
How long does Tex-Mex Churro Bread Pudding take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Tex-Mex Churro Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Tex-Mex Churro Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Churro Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Churro Bread Pudding?
Tex-Mex desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The perfect blend of sweet and spicy for a dessert.
- ★★★★★
Made this for my kids' birthday, they couldn't get enough of the churro crunch!
- ★★★★★
The Tex-Mex Churro Bread Pudding was a hit at my family dinner! The cinnamon and chili spice was perfect.
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