Mexican bread pudding

    Mexican bread pudding


    21 people made this

    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.

    Serves: 10 

    • 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

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas mark 4.
    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. 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.
    4. Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.

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