Many Americans are disappointed when they try pan dulce, says Eat_Nopal. Pan dulce, or Mexican sweet bread, is meant to be a band member and not a soloist. It’s typically accompanied by a cup of piping hot chocolate and whole conserved fruits or quesos, which are fruit fudges made in a very rustic, creamy style. rworange likes pan dulce dipped in hot chocolate, but spread with fruit jelly it becomes something extraordinary. “Factoring in the cost of the jam this was 30 cents worth of absolute deliciousness,” says rworange.

kare_raisu experienced a similar epiphany at a Day of the Dead celebration. Pieces of sweetened pumpkin (calabaza en dulce) were offered along with the pan de muertos, the special pan dulce for the Day of the Dead. “As I began to eat them independently of each other- I looked over my shoulder to see an elderly hispanic woman making a sandwich of sorts with the two,” says kare_raisu. “Looked good to me, so I followed in her example. Best pumpkin torta I ever had.”

And don’t feel limited to hot chocolate. Try your breakfast pan dulce with champurrado, a chocolate-flavored hot corn drink; canelita, a beverage of brewed cinnamon sticks, with an optional shot of sugar cane moonshine; café con leche; or café de olla, a sweetened coffee long-brewed with cinnamon sticks in a kettle.

Board Links: Pan Dulce with jelly–magically making the ordinary extraordinary
Pan de Muerto (Day of the Dead Bread)–Regional differences?

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