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Capirotada (Bread Pudding)
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This is sort of the Mexican version of bread pudding. This dessert was originally created to use up leftovers before the Lenten fast
Ingredients
18-20 pieces of bread (dinner rolls, sub rolls, etc.) cut up and toasted in butter 3¾ cups of brown sugar 2-3" cinnamon sticks 3 whole cloves 6 tablespoons of butter 4½ cups of water 1½ cups of crumbled white Mexican cheese 4 cups of raisins 2 cups of cooked peanuts ½ cup of prunes ½ cup of dry fruit ½ cup of walnuts 2 bananas (cut up in thin circles) 2 apples (cut-up in thin circles)
Directions
Slice the bread and butter it before cutting it into pieces and then place the pieces on a baking sheet and toast until lightly brown. Boil the brown sugar, cinnamon and cloves in the 4 cups of water. Add butter. In a baking dish, place a layer of the toasted bread, and then continue to layer the remaining ingredients ending with the mixture of the boil water. Bake for approximately ½ hour at 350 degrees. If preferred, butter the baking dish and add a layer of corn tortillas at the bottom to keep the capirotada from sticking.
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