Mexican Bread Pudding

Ingredients

Serves: 10 

500ml (2 cups) water

10 cinnamon sticks

330g (1½ cups) caster sugar

1 loaf sliced white bread

125g butter softened for spreading

150g (1 cup) sultanas

1 (440g) can pineapple pieces, drained

125g mild Cheddar cheese slices

125g (1 cup) chopped walnuts

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Directions

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

1.      Preheat oven to 180 C and grease a large baking dish.

2.      Combine water, cinnamon and sugar in a medium saucepan. Bring to the boil and let simmer for about 15 minutes. Set aside.

3.      Toast bread and butter each slice on one side. Remove crusts if desired. Arrange toast in a single layer in the baking dish. Sprinkle bread with sultanas, nuts and pineapple pieces.

4.      Place some cheese slices over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top.

5.      Remove cinnamon sticks from the syrup then pour over everything in baking dish.

6.      Bake in preheated oven for 30 minutes. Remove from oven and cool for at least 15 minutes.