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Desserts

Mexican Bread Pudding

Mexican Bread Pudding recipe
photo by:kraft
Mexican brown loaf sugar and Italian cheeses give this cinnamon-and-clove spiced bread pudding its sweet and savory appeal.
time
prep:
15 min
total:
1 hr 30 min
servings
total:
12 servings
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What You Need

1-1/4
qt.  (5 cups) water
3/4
lb.  piloncillo (Mexican brown loaf sugar), coarsely chopped
1
 cinnamon stick
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

Make It

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.

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.

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

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

Kraft Kitchens Tips

Size-Wise
You'll know it is a special occasion when you smell this pudding baking in the oven. Since it makes 12 servings, it is the perfect ending to a family celebration.
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