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Capirotada (Mexican Bread Pudding)

List of Ingredients




Capirotada (Mexican Bread Pudding)

1 1/2 quart water
1 cup raisins
1 1/4 teaspoon cinnamon
1 tablespoon finely chopped onion
1 1/4 cup brown sugar
16 slices bread
1 large sliced apple
1/3 cup pecans
1 1/2 cup shredded cheddar cheese, mild

Combine water, raisins, cinnamon, onion and brown sugar in a saucepan. Bring ingredients to a boil and simmer until the raisins are plump. Remove raisins and set aside. Meanwhile place 4 slices of bread in baking pan approximately 9x9 inches.

Divide raisins, apple slices, pecans and cheese into fourths to be layered with the remaining bread slices. Sprinkle 1/2 of the fruit mixture on first layer of bread and cover with another layer of bread. Repeat this alternation ending with fruit mixture on top.

Pour liquid from saucepan over bread into baking pan to moisten ingredients. Bake at 350 degrees for 45 minutes or until bread is puffed and slightly firm.

Note: If available, a cone shaped "piloncillo" may be used in place of brown sugar. Piloncillo is made of cane syrup traditionally used in making Capirotada in Mexico.

Elizabeth Alford, Bowie-Cass E

Recipe