Caregory : Dinner Ideas
This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit and bread drizzled with cinnamon-infused sugar syrup.
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
Combine brown sugar, water and cinnamon sticks 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.
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