Ranfañote (crunchy peruvian bread pudding)
Bread
Ranfañote can be seen as a crunchy bread pudding, or a sweet and crusty stuffing; you could also think of it like a sweet, vegetable-less panzanella, in that it is composed of a mixture of dried bread. (Note: Food52-ers noted that while they had no idea what the dish was at first, they considered it an addictive, sweet-savory snack mix.) It is a dish of Afro-Peruvian origin (though that's contested), and it almost faded into obscurity, but has made a comeback in Lima. A hint of booziness and wintry spices make it perfect for chilly weather. <br /> <br />Note: Any salty, strong, cheese that is firm or crumbly will work in this recipe. Avoid using cheeses with too much moisture, like feta. <br /> <br />Featured In: <a href="https://food52.com/blog/21366-how-to-make-ranfanote-peruvian-bread-pudding">The Sweet-Savory Peruvian Bread "Pudding" Time (Almost) Forgot</a>
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