4whole wheat bolillos OR 1 whole wheat french bread loaf
2cupsshredded cheeseI used muenster but mozzarella or cheddar is also used
Add sugar and spices to a medium pot of boiling water. Allow to simmer until all sugar has been dissolved. Remove from heat and allow to cool while you prepare the rest of the dish.
Cut or tear bread into approximately 1" cubes. Begin layering bread, cheese, pecans and raisins in a large cast-iron skillet or baking dish.
Pour syrup over layers, making sure to evenly disperse over all the bread.
Cover (I used aluminum foil over my cast-iron skillet) and bake at 350° for 20 minutes. Remove cover and continue baking for an additional 15 minutes or until the surface cheese and bread is slightly toasted.
Serve warm with a hot cup of coffee/tea or enjoy the next day straight out of the fridge!
Mexican Bread Pudding (Capirotada) https://www.triedandtrueblog.com/mexican-bread-pudding-capirotada/ 15 September 2014