Mexico's crisp bread pudding - recipe

Sunset, May, 1984

Capirotada is the Mexican name for this crunchy desert made with crisp, buttered croutons, raisins, cheese, and a spicy syrup. Served hot, it makes an intriguing contrast to ice cream. Mexican Dessert Toast

6 slices whole-grain bread, cut into 1/2-inch cubes

1/2 cup (1/4 lb.) melted butter or margarine.

1 cup each sugar and water

1 cinnamon stick, about 3 inches

1 cup raisins

1 tablespoon grated orange peel

2 cups (about 1/2 lb.) shredded sharp Cheddar cheese

Vanilla ice cream

Spread bread on a 10- by 15-inch rimmed baking pan. Bake, stirring once or twice, in a 300 degrees oven until toasted, about 30 minutes. Add butter and 1 tablespoon of the sugar; mix. Bake until cubes are crisp, about 20 minutes; stir once or twice. (If made ahead, cool, cover, and let stand as long as overnight; reheat, uncovered, in a 300 degrees over for about 20 minutes.)

Meanwhile, in a 2- to 3-quart pan, combine remaining sugar, water, and cinnamon stick. Bring to a boil, stirring, on high heat. Boil until reduced to 3/4 cup. (If made ahead, cover and let stand as long as overnight; bring to a boil to use.)

In a bowl, mix hot croutons, raisins, orange peel, and cheese; add hot syrup, mix, and spoon into individual bowls. Top servings with ice cream. Serves 6.