Tropical Cinnamon Capirotada with Pineapple and Colby Cheese

Recipe Collection: Dessert

Tropical Cinnamon Capirotada with Pineapple and Colby Cheese brings the unique flavors of a vegetarian Mexican bread pudding to your table. This comforting dessert combines warm spices, sweet pineapple, and Colby cheese, making it perfect for festive occasions. With a satisfying crunch from nuts, it can be enjoyed warm or cold.

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Overview

This Spiced Cinnamon Capirotada is a delightful twist on the traditional Mexican bread pudding, perfect for festive occasions like Easter and Christmas. The combination of warm spices, sweet pineapple, and creamy Colby cheese creates a comforting dessert that can be enjoyed warm or cold. The addition of nuts provides a satisfying crunch, making this dish a memorable treat for any gathering.

Diet Type

Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

Mexican

Serving Size: 10

Cooking Time: 75 minutes

Ingredients

• 2 Cups white sugar
• 2 Cups water
• 10 Whole cinnamon sticks
• 1 Pound loaf white bread, sliced
• 2 Tablespoons (tbsp) butter, melted
• 1 Cup raisins
• 1 Cup pineapple chunks, drained
• 4 Ounces (oz) Colby longhorn cheese, sliced
• 0.75 Cups pine nuts

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine the white sugar, water, and cinnamon sticks. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to infuse the flavors. Remove from heat and set aside.
3. Lightly toast the bread slices. Brush one side of each slice with melted butter to enhance flavor and texture.
4. In a large casserole dish, arrange a single layer of the toasted bread. Sprinkle a portion of the raisins, pineapple chunks, and nuts over the bread. Add slices of Colby cheese on top. Repeat the layering process, ensuring you reserve enough cheese for the top layer.
5. Evenly pour the prepared cinnamon syrup over the layered bread and toppings, allowing it to soak through and infuse the flavors.
6. Place the casserole dish in the preheated oven and bake for 30 minutes, or until the top is golden and the cheese is melted and bubbly.
7. Allow the capirotada to cool for at least 15 minutes before serving. This will help the flavors meld together and make it easier to slice. Enjoy warm or cold, as desired.

Enjoy your homemade Tropical Cinnamon Capirotada with Pineapple and Colby Cheese!