Description
This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).
Ingredients
- 3 cups water
- 3 cups brown sugar, divided
- 2 cinnamon sticks
- 2 cups butter, softened
- 2 loaves sliced white bread, toasted
- ¼ teaspoon ground cinnamon, or to taste
- ¼ teaspoon ground nutmeg, or to taste
- ⅛ teaspoon ground cloves, or to taste
- 2 cups raisins
- 2 cups peanuts
- 1 pound shredded sharp Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water
- 2 cups brown sugar
- and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer
- stirring occasionally
- until sugar is dissolved and liquid has reduced into a syrup
- about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
- Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon
- nutmeg
- and cloves over bread layer. Sprinkle 1/4 the raisins
- 1/4 the peanuts
- 1/4 the remaining brown sugar
- and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
- Bake in the preheated oven until cooked through
- about 30 minutes. Cool for 20 minutes before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 24