A Mexican Bread Pudding dessert dish that is unique and packed with a sweet and cinnamon flavor!

  • Preparation Time:
  • Cooking Time:
  • Good for: yield 12


8 Slices of Bread (Either old or fresh bread that has been dried out with a warm oven)
butter (as needed for the bread)
15 oz box of Golden raisins
20 oz can of pineapple chucks (drained)
Colby Longhorn Cheddar Cheese (grated)
1 cup walnut pieces
10-20 cinnamon sticks
2-4 cups sugar
2-4 cups water (The water and sugar are in a 1 to 1 ratio. You will need enough to cover the entire pan)
1-2 sticks of butter
Cool Whip ( topping - optional)



Preheat the oven to 350 degrees. Make cinnamon syrup by combining the water, cinnamon sticks, and sugar in a sauce pan. Bring the mixture to a boil and let simmer for about 15 minutes. Set aside. Lightly toast the bread and butter the top of each piece.  Arrange the toast in a single layer in a large casserole dish. Sprinkle raisins, walnuts, and pineapple pieces of the bread. Grate a thin layer of Colby Longhorn Cheddar Cheese over the mixture. Evenly place chunks of sliced butter over the cheese. Sprinkle another layer of raisins, walnuts, and pineapple. Grate a second layer of Colby Longhorn Cheddar Cheese and chunks of butter. (This may be repeated for a third layer if desired). Pour the cinnamon syrup over the entire pan until the top layer of bread is almost covered. Bake for 50 minutes. Remove from the oven and let cool. Serve with Cool Whip topping.