Mexican Bread Pudding

Discover the sweet and savory appeal of Mexican Bread Pudding. The secret to our Mexican Bread Pudding is a combination of cinnamon and clove seasoning.

Rated 5 from 2 votes

1-1/4 qt. (5 cups) water

3/4 lb. piloncillo (Mexican brown loaf sugar), coarsely chopped

4 whole cloves

1 French bread baguette (1 lb.), cut into 1-inch cubes

1/2 cup butter, melted

1/2 cup raisins

1/2 cup PLANTERS Sliced Almonds, toasted

1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 Tbsp. KRAFT Parmesan Cheese

1. Bring water, piloncillo, cinnamon and cloves to boil in medium saucepan; simmer on medium heat 20 min. or until syrup-like consistency, stirring occasionally. Remove from heat; keep warm.

2. Heat oven to 350ºF. Toss bread cubes with butter; spread onto baking sheet. Bake 10 min. Transfer to large bowl. Add raisins and nuts; mix lightly. Strain syrup; discard cinnamon stick and cloves. Add syrup to bread mixture; mix well. Let stand 10 min., stirring frequently. Meanwhile, combine cheeses.

3. Spoon half the bread mixture into 2-qt. casserole; sprinkle with half the cheese mixture. Repeat layers; cover.

4. Bake 25 min. or until cheese is melted and golden brown, uncovering the last 5 min.

Mexican Bread Pudding

What You Need

Instructions

Popular Recipes List