Bread Pudding Mexican Style

Bread pudding is a superior recipe and there are lots of different ways to make it. Bread pudding is great if you have some stale bread to use up but you can use fresh bread if that is all you have. Bread pudding is a hearty, warming sweetmeat and it tastes amazing. Serve it alone or with some whipped cream or ice cream.

Bread pudding is often enjoyed while Lent in Mexico because it is made with French bread soaked in syrup with cheese, raisins, walnuts, and sugar. The syrup is commonly made with water and piloncillo, which is a Mexican brown sugar, as well as nutmeg and cinnamon for flavor.

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Lent is about giving up these foods for forty days and nights, so production bread pudding is a great way to use up anyone you have left in the pantry. You can also add fruit to the recipe if you have some fruit, which is past its prime. Bananas, papaya, or mangos would work nicely.

There are different types of pudding recipes to pick from and some might contain different fruits or spices. If you cannot get piloncillo, then you can substitute white or brown sugar instead and the flavor will be very similar.

Recipe for Capirotada

This recipe is rich in cinnamon, which is one of the most favorite Mexican flavors for desserts. The Colby Longhorn cheese is also spectacular, in this dish because it stops the bread pudding from being too sweet, while adding a nice creamy texture.

The walnuts add crunch and the pineapple adds a tropical flavor to this delicious Mexican sweetmeat recipe. Serve bread pudding hot, warm or even chilled, with ice cream or whipped cream.

Mexican bread pudding is known locally as "capirotada" and you can sprinkle some coconut flakes over the top of the terminated bread pudding if you like. Also, feel free to swap the walnuts for pecans if you prefer the flavor.

What you will need:

1 cup drained pineapple chunks 1 cup raisins 2 tablespoons butter 1 lb loaf white bread 2 cups water 2 cups sugar 10 cinnamon sticks 3/4 cup chopped walnuts 4 oz Colby Longhorn cheese

How to make it:

Preheat the oven to 350 degrees F. Mix the sugar and cinnamon with the water in a pan and bring the composition to a boil. Let it simmer for fifteen minutes, and then set it aside. Toast the bread. Butter each slice on one side and dispose the toast in a big casserole dish in one layer. Sprinkle nuts, pineapple, and raisins over the bread and then slice the cheese and use it to top the toast.

Repeat these layers until you have used all the bread. Make the last layer a cheese layer. Pour the cinnamon composition over all things and bake the bread pudding for half an hour. Take it out of the oven, let it cool for fifteen minutes, and serve warm.

Bread Pudding Mexican Style

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