Both sweet and savory, this Mexican bread pudding contains raisins, pecans, cheese, and spices.

Capriotada

1 (1 pound) loaf white sandwich bread, cut into 1-inch pieces
4 tablespoons unsalted butter, melted
1 cup chopped pecans
1/2 cup raisins
1/2 cup crumbled farmer cheese
1/3 cup shredded Monterey Jack cheese
4 cups 1% milk
1 cup SPLENDA® Brown Sugar Blend
4 tablespoons unsalted butter, melted
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon fresh grated orange zest
1 1/2 teaspoons fresh grated lemon zest
2 teaspoons vanilla extract

1. Preheat oven to 350°F (175°C). Coat a 9x13-inch baking dish with vegetable cooking spray.
2. Place bread in a large bowl; drizzle with 4 tablespoons of the butter and toss to coat. Place bread in two large baking pans and bake, 10 minutes, stirring once, until lightly toasted. Set aside to cool slightly. Maintain oven temperature.
3. Combine the bread, pecans, raisins, farmer cheese, and Monterey Jack cheese in a large bowl and toss together.
4. Whisk together milk, SPLENDA® Brown Sugar Blend, remaining 4 tablespoons butter, eggs, cinnamon, cloves, orange zest, lemon zest, and vanilla in a large bowl. Add milk mixture to bread mixture, stirring to combine. Let stand 10 minutes, stirring occasionally, until most of liquid is absorbed. Spoon into prepared dish.
5. Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories 310 | Calories from Fat 140 | Fat 15g (sat 6g) | Cholesterol 65mg | Sodium 220mg | Carbohydrates 35g | Fiber 2g | Sugars 17g | Protein 8g

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.