Mexican Food Recipes

You should just try googling "mexican bread pudding"
References :

I am not sure what you are talking about exactly so here are a list of recipes and dishes that sound similar to your dish. Enjoy

Pastel Tres Leches (Three Milk Cake)
Recipe by Nestle Foods. Visit the Nestles website for more delicious recipes.

I N G R E D I E N T S
6 large egg whites
1/2 cup granulated sugar, divided
6 large egg yolks
1 cup all-purpose flour, sifted

Cream
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 can (7.6 fl. oz.) NESTLÉ Media Crema, or 1 cup heavy whipping cream
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/4 cup brandy
1 teaspoon vanilla extract

Topping
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

I N S T R U C T I O N S

Cake
PREHEAT oven to 375° F.
Grease and flour 9-inch spring form pan.

BEAT egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.

BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

Cream
COMBINE sweetened condensed milk, media crema, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.

Topping
BEAT cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.

Mexican Panque Con Creme de Nuez (Nut Bread)

I N G R E D I E N T S
1 cup butter, room temperature
1 cup sugar
5 eggs
1 teaspoon vanilla
3/4 cup evaporated milk
1/2 cup nuts, finely chopped
1 2/3 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon

Topping
1/4 cup sugar
1/2 cup nuts chopped
1 teaspoon ground cinnamon

I N S T R U C T I O N S
Preheat oven to 375 degrees

Blend butter, sugar, vanilla. Add eggs one at a time. Beat mixture until well blended.

Combine flour, baking soda and 1/2 teaspoon cinnamon. Add to egg mixture and blend well. Add evaporated milk and 1/2 cup fine chopped nuts and stir to blend.

Place in a buttered, floured loaf pan. Combine topping ingredients in a small bowl, mix and sprinkle atop the batter in the pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean when removed. Remove from oven, cool and turn out of pan. Slice to serve.
Capirotada
This is sort of the Mexican version of bread pudding. According to Jane Milton the dessert was originally created to use up leftovers before the Lenten fast.

I N G R E D I E N T S
1 small loaf crusty bread, a few days old
1/2 – 1/3 cup butter, softened (plus some for greasing the pan)
scant 1 cup brown sugar (or piloncillo, crushed)
1 stick canela (cinnamon)
1 2/3 cup water
3 tablespoons dry sherry
3/4 cup sliced almonds (plus a bit more for garnish)
1/2 cup raisins
1 cup grated Monterey Jack or mild Cheddar cheese
light cream for serving

I N S T R U C T I O N S
Slice the bread about 1/2" thick. Lightly butter the bread on both sides and fry a few pieces at a time in a warmed pan as you would French Toast, browning each slice on both sides. Set the cooked slices aside.

Place the sugar or piloncillo, canela and water in a saucepan. Heat gently stirring constantly until the sugar is dissolved. Bring the mixture to a boil then reduce the heat and simmer for about 15 minutes without stirring. Remove the canela stick and stir in the sherry.

Preheat the oven to 350 degrees. Grease an 8" square baking dish with butter. Layer the bread, almonds, raisins and cheese in the dish, pour on the syrup letting it soak into the bread. Bake the pudding for about 30 minutes until golden brown.

Remove the dish from the oven, let stand at least 5 minutes, cut into squares. Serve the pudding cold with cream pour on top and garnished with more sliced almonds.

Ingredients:
•1 tablespoon or one package dry yeast
•1 tablespoon sugar
•1/3 cup sugar
•2 tablespoons vegetable shortening
•1 teaspoon salt
•1/2 cup lukewarm water
•3 1/2 cups flour
•4 eggs, beaten and at room temperature
•Topping (please see below)
Preparation:
Mix 1 tablespoon of sugar and yeast into lukewarm water. Let it rest for about 10 minutes.
In a large mixing bowl, cream shortening and sugar. Slowly add in eggs, salt, and the yeast in the water. Add flour in, 1 cup at a time until incorporated. Cover and let rise in a warm place for 45 minutes.

Divide dough into 16 pieces and shape each into a ball. Place on a lightly greased baking sheet with plenty of space between each dough ball. Press each ball slightly to flatten it. Let the dough rise fo
References :

You might be talking about the Mexican pastry CONCHAS ( conchas are sea shell). They have different king and different color topping/flavor.

http://www.arts.state.ms.us/folklife/directory/mexican_baking/gallery/images/3.jpg

Pan dulce (means Pan = bread, dulce = sweet = Sweet Bread) are a category of Mexican pastry sweet bread – The one you are looking for specifically is called Conchas.
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