Mexican Bread and Cheese Pudding

    Mexican Bread and Cheese Pudding

    10saves
    55min


    20 people made this

    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.

    Ingredients
    Serves: 10 

    • 2 cups (500ml) water
    • 10 cinnamon sticks
    • 1 1/2 cups (345g) caster sugar
    • 1 loaf sliced white bread
    • 125g butter, softened for spreading
    • 1 cup sultanas
    • 1 tin (440g) pineapple pieces, drained
    • 125g mild Cheddar cheese slices
    • 1 cup chopped walnuts

    Directions
    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C and grease a large baking dish.
    2. Combine water, cinnamon and sugar in a medium saucepan. Bring to the boil and let simmer for about 15 minutes. Set aside.
    3. 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.
    4. Place some cheese slices over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top.
    5. Remove cinnamon sticks from the syrup then pour over everything in baking dish.
    6. Bake in preheated oven for 30 minutes. Remove from oven and cool for at least 15 minutes.

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    Reviews (4)

    by
    0

    Used different ingredients. This was a great recipe. I used mixed fruit (instead of all sultanas), which is a combination of chopped dried fruits such as apricots, apples, pears, etc., between the layers. Everyone loved it at the dinner party. Served with a dollop of cream. You could also substitute chopped Pecan nuts instead of the Walnuts, if you felt they had too strong a flavour.(Lyn Smith) - 08 Oct 2008

    by
    0

    If I made this again I would double the Sugar water mix. It did not completely cover the bread. Otherwise very good. - 08 Oct 2008

    by
    0

    This recipe is different from the traditional way I've always made capirotada. But since it was so much faster to prepare I wanted to try it. I can't say I loved it. My kids wouldn't touch it and I think my husband only ate it because he felt bad for me. I would recommend more traditional capirotada recipes from other sites. - 08 Oct 2008

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