Name: Capirotada (Mexican Bread Pudding)
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: White bread - 1 (1 pound) loaf; Butter - 2 tablespoons; Raisins - 1 cup; Pineapple chunks, drained - 1 cup; Colby longhorn cheese - 4 ounces; Chopped walnuts - ¾ cup; Cinnamon sticks - 10; White sugar - 2 cups; Water - 2 cups

Ingredients for - Capirotada (Mexican Bread Pudding)

1. White bread 1 (1 pound) loaf

2. Butter 2 tablespoons

3. Raisins 1 cup

4. Pineapple chunks, drained 1 cup

5. Colby longhorn cheese 4 ounces

6. Chopped walnuts ¾ cup

7. Cinnamon sticks 10

8. White sugar 2 cups

9. Water 2 cups

How to cook deliciously - Capirotada (Mexican Bread Pudding)

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.

3 . Stage

Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.

4 . Stage

Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.