My mother made this capirotada every Easter and Christmas. It was always a big hit! Nuts add a lovely texture. This sweet spiced bread pudding is delicious served warm or cold.
Ingredients
- 2 cups white sugar
- 2 cups water
- 10 cinnamons sticks
- 1 loaf white bread , 1 pound
- 2 tablespoons butter
- 1 cup raisins
- 1 cup pineapple chunks , drained
- 4 ounces Colby longhorn cheese
- 0.75 cups pine nuts or chopped walnuts
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Fat Granny's Minestrone Soup
Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.
Spinach, Feta, and Rice Casserole
This spinach, feta, and rice casserole is a perfectly creamy rice casserole, scented with lemon and dill. Sun-dried tomatoes add a pop of sweetness.
Salt Rising Bread
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.