Chef Lindita is also known for her tamales (that come with a surprise inside!), and her salsa, which also comes in a dry mix. Her website: www.LinditasSalsa.com.
Lindita's recipe for Capirotadas (Mexican bread pudding) Into a few cups of water, add sticks of cinnamon and sugar and bring it to a boil until the water turns red.
While the water is coming to a boil, take your 6 slices of white bread, toast them and butter both sides, and lay them flat in a 9 x 12 baking pan. Cover the bread with cheddar cheese, raisins and pecans. (Nowadays people get fancy and throw in many other ingredients. I like to keep it traditional!)
Then ladle the sweet cinnamon water over the bread and toppings. The bread soaks it up, but you keep ladling the sweet concoction over it.
Bake it for 30 minutes at 350 degrees F, and enjoy the aroma that fills the house!
(Music on this feature by Los Cachorros, "Lejos De Esta Casa," from the CD Una Navidad Musical, and Chuscales, "Jingle Bells," from the Narada World CD Latino Christmas.)