Mexican Bread Pudding (Capirotada)

Unlike bread puddings with custard bases, capirotada typically features layers of nuts, cheese, dried fruit, and bread, drizzled with cinnamon-infused sugar syrup. And because they're no custard, there's no need for a water bath.

1 1/4 cups packed dark brown sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
4 1/2 cups (1/2 inch) cubed French bread (about 8 ounces)
1/4 cup golden raisins
1/4 cup slivered almonds, toasted
2 tablespoons butter, cut into small pieces
Cooking spray
3/4 cup (3 ounces) shredded Monterey Jack cheese

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.

2. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.

3. Preheat oven to 350 degrees.

4. Bake at 350 degrees for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm. Yield: 8 servings.

Calories: 313 (27% from fat); Fat 9.3 g (sat 4.4g, mono 3.6g, poly 0.9g); Protein 5.8g; Carb 52.6g; Fiber 1.4g; Chol 19mg; Iron 1.6mg; Sodium 289mg; Calc 140mg

"Warm Desserts for Cold Nights"
Article by Jean Patterson
Copyright 2002 by Cooking Light.
Originally published in Cooking Light, November 2002.