Capirotada (Mexican Bread Pudding) Tasty Recipes

Thursday, November 1, 2012

Capirotada (Mexican Bread Pudding)

"This dish was served by means of my mother every Christmas. It was a massive hit! This bead pudding is lovely with the texture of walnuts and the flavor of cinnamon. This may be served warm or bloodless."

Ingredients :

1 (1 pound) loaf white bread
2 tablespoons butter
1 cup raisins
1 cup pineapple chunks, drained
four ounces Colby longhorn cheese
3/4 cup chopped walnuts
10 cinnamon sticks
2 cups white sugar
2 cups water

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H15M

Preheat oven to 350 degrees F (175 degrees C).
Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and allow simmer for approximately 15 mins. Set apart.
Toast bread and butter every slice on one aspect. Arrange toast in a single layer in a massive casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and area over this combination. Repeat layers till all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
Bake for half-hour. Remove from oven and funky for at the least 15 mins.

Notes :

Substitute pinon nuts for the walnuts, if you want.

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