Capirotada (Mexican Bread Pudding)
Description
This capirotada bead pudding is made with sliced white bread, pineapple, raisins, and cheese covered in a cinnamon syrup for a sweet Mexican dessert.
Ingredients
•
2 cups white sugar
•
2 cups water
•
10 cinnamon sticks
•
1 (1 pound) loaf white bread
•
2 tablespoons butter
•
1 cup raisins
•
1 cup pineapple chunks, drained
•
4 ounces Colby longhorn cheese
•
3/4 cup chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
3
Toast bread and butter each slice on one side. Arrange some of the bread to make a single layer in a large casserole dish. Sprinkle some of the raisins, nuts, and pineapple on top. Slice cheese and place some of it on top of fruit. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour cinnamon syrup mixture over everything in baking dish.
4
Bake in the preheated oven for 30 minutes. Let bread pudding cool for at least 15 minutes before serving.