Sandra Belcher shares her family's recipe for comforting and indulgent Mexican bread pudding.
Preheat oven to 350 degrees.
Make a syrup by bringing water, cinnamon sticks, cloves, and sugar to a boil in a small saucepan over high heat. Reduce heat to medium and simmer for 10 minutes. Remove cinnamon sticks and cloves and set aside to cool slightly.
In an 8-inch round pan, rub 2 tablespoons lard or butter to coat the sides of the pan and line with 4 of the corn tortillas.
Dip sliced bread in syrup mixture and begin to layer in pan over tortillas, sprinkling ⅓ each of the lard or butter, raisins, nuts, cheese, and coconut over the bread.
Repeat for 2 more layers and drizzle with any remaining syrup. Top with 2 tortillas rubbed with butter to keep moist while baking. Bake until tortillas on top are crisp and capirotada is moist in the center, about 30 minutes.