Mexican Capirotada

This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.

Step: 3

Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.

Step: 4

Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

Per Serving: 490 calories; protein 11g; carbohydrates 49.6g; fat 29g; cholesterol 60.5mg; sodium 590.3mg.

Eat good breakfast to start the day has become a good habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me power to make on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feel full all day , and not want likely grab a snack out of the vending machine before lunchtime.

Making fruit a morning habit is easy . Simply put the sweetness in your refrigerator next to the milk or on the bench next to your grain bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.