Banana Bread
Capirotada Mexican Bread Pudding
This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit and bread drizzled with cinnamon-infused sugar syrup.
Ingredients:
- 1 ¼ cups packed dark brown sugar
- 1 ¼ cups water
- 2 (3-inch) cinnamon sticks
- 4 ½ cups (1/2-inch) cubed french bread (about 8 ounces)
- ¼ cup golden raisins
- ¼ cup slivered almonds, toasted
- 2 tablespoons butter, cut into small pieces
- cooking spray
- ¾ cup (3 ounces) shredded monterey jack cheese
Directions:
- Combine 1 1/4 cups brown sugar, 1 1/4 cups water and 2 cinnamon sticks in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
- Combine 4 1/2 cups bread, 1/4 cup raisins, 1/4 cup almonds and 2 tablespoons butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch-square baking dish coated with cooking spray. Top with 3/4 cup cheese. Cover with foil; chill 30 minutes or up to 4 hours.
- Preheat oven to 350°F.
- Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.