This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup. To discover more south-of-the-border favorites, see our complete collection of Mexican recipes.
1 1/4 cups packed dark brown sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
1/4 cup golden raisins
1/4 cup slivered almonds, toasted
2 tablespoons butter, cut into small pieces
3/4 cup (3 ounces) shredded Monterey Jack cheese
How to Make It
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
Combine bread, raisins, almonds, and 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 cheese. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.