Mexican Bread Pudding Recipe
Ingredients
1 cup firmly packed brown sugar
1 cup water
1 cinnamon stick, 3 inches long
1/2 loaf (1-lb. size) French bread
1/2 cup each toasted pine nuts, toasted slivered almonds, and chopped walnuts
1 cup raisins
1/2 pound jack cheese, cut in 1/2-inch cubes
1 tart apple, thinly sliced
Vanilla ice cream or whipped cream
Directions
Boil brown sugar, water, and cinnamon until slightly thickened (about 5 minutes).
Discard cinnamon stick.
Cut bread into 1/2-inch-thick slices and toast; then break into large pieces.
Place half the bread in a greased 9 by 13-inch baking dish.
Add half the pine nuts in a layer, repeat with half the almonds, walnuts, raisins, and cheese in layers; top with all the sliced apple.
Pour half the cinnamon syrup over all.
Repeat layers and top with remaining syrup.
Cover and bake in a 350° oven for about 15 minutes or until heated through (remove cover for last 5 minutes).
Discard cinnamon stick.
Cut bread into 1/2-inch-thick slices and toast; then break into large pieces.
Place half the bread in a greased 9 by 13-inch baking dish.
Add half the pine nuts in a layer, repeat with half the almonds, walnuts, raisins, and cheese in layers; top with all the sliced apple.
Pour half the cinnamon syrup over all.
Repeat layers and top with remaining syrup.
Cover and bake in a 350° oven for about 15 minutes or until heated through (remove cover for last 5 minutes).
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