Mexican Bread Pudding
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About this recipe:
This dish is a traditional Christmas dish in Mexico. You probably don't expect cheddar cheese in this kind of pudding but it's part of the tradition. This has a lovely texture due to the walnuts. Serve warm or cold.
500ml (2 cups) water
10 cinnamon sticks
330g (1½ cups) caster sugar
1 loaf sliced white bread
125g butter softened for spreading
150g (1 cup) sultanas
1 (440g) can pineapple pieces, drained
125g mild Cheddar cheese slices
125g (1 cup) chopped walnuts
25 min › Cook:
30 min › Ready in:
Preheat oven to 180 C and grease a large baking dish.
Combine water, cinnamon and sugar in a medium saucepan. Bring to the boil and let simmer for about 15 minutes. Set aside.
Toast bread and butter each slice on one side. Remove crusts if desired. Arrange toast in a single layer in the baking dish. Sprinkle bread with sultanas, nuts and pineapple pieces.
Place some cheese slices over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top.
Remove cinnamon sticks from the syrup then pour over everything in baking dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool for at least 15 minutes.
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