About this recipe:This dish was served by my mother every Christmas in Mexico. It has a lovely texture due to the walnuts. Serve warm or cold.
450ml (16 fl oz) water
10 cinnamon sticks
400g (14 oz) caster sugar
1 white loaf
30g (1 oz) butter
150g (5 oz) sultanas
1 (227g) tin pineapple pieces, drained
100g (4 oz) mild Cheddar cheese
75g (3 oz) chopped walnuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:30min › Ready in:55min
Preheat oven to 180 C / Gas mark 4.
Combine water, cinnamon and sugar in a medium saucepan. Bring to the 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 baking dish. Sprinkle bread with sultanas, 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.