This bread pudding is usually served in Mexico during lent. Usually on Good Friday. Each of the components represent a symbol of The Passion of Christ. Specifically, his suffering. This dish is recent addition to my comfort food collection. Feel free to switch up the nuts for almonds or pecans. The cheese on top adds some nice flavor.
Mexican Bread Pudding
- 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 raisins
- 1/4 cup walnuts, toasted
- 4 tablespoons butter, cut into small pieces
- Cooking non stick spray
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
- Heat first three ingredients in a sauce pan and let it simmer for 10 minutes. After 10 minutes remove the cinnamon stick. Stir in butter off heat.
- Take cubed French bread and place into a bowl. Add raisins and nuts. Pour sugar syrup over bread, raisins, and nuts. Mix well.
- Spray down a 9in x 9 in casserole dish.
- Add bread mix to casserole dish. Spread evenly and top with cheese.
- Chill for 30 minutes or up to 4 hours.
- Pre Heat oven to 350F
- Bake for 20 minutes covered in foil. Bake another 15 minutes with the foil removed and cheese is golden brown. Serve while still warm.