Mexican Bread Pudding

Preheat oven to 350 degrees F (175 degrees C). Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside. Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish. Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.


	\| home \| back to Bread Desserts \| Mexican Bread Pudding 1 (1 pound) loaf white bread 2 tbs butter 1 c raisins 1 c pineapple chunks, drained 4 oz Colby longhorn cheese 3/4 c chopped walnuts 10 cinnamon sticks 2 c white sugar 2 c water Preheat oven to 350 degrees F (175 degrees C). Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside. Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish. Bake for 30 minutes. Remove from oven and cool for at least 15 minutes. Recipe featured in Bread Daily on 12/21/01.