Capirotada (Mexican Bread Pudding)
- 1 c. raisins
- 1 c. orange juice
- 3/4 c. brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. orange zest
- 1/4 tsp. ground nutmeg
- 5 c. 1-inch French bread cubes
- 2 1/2 c. shredded Monterey Jack cheese
- 1/2 c. chopped walnuts
- cream (for topping)
- In small saucepan, combine raisins, juice, sugar, cinnamon, zest and nutmeg.
- Bring ingredients to boil over medium heat, stirring occasionally.
- In a large bowl, mix bread and raisins mixture by hand.
- Add 2 cups of the shredded cheese and walnuts. Toss.
- Pour into a buttered 1 1/2-quart baking dish.
- Sprinkle remaining 1/2 cup cheese on top.
- Bake in preheated 375u0b0 oven for 15 to 20 minutes.
- Serve warm, topped with cream.
raisins, orange juice, brown sugar, ground cinnamon, orange zest, ground nutmeg, bread, shredded monterey jack cheese, walnuts, cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=117077 (may not work)