Capirotada Mexican Bread Pudding Recipe

• 4 c. Boiling water
• 2 c. Brown sugar
• 1 whl clove
• 1 stk cinnamon
• 1/4 c. Butter
• 1 loaf raisin bread, cut in 1" cubes
• 1 c. Raisins
• 1 c. Minced walnuts
• 1/4 lb Shredded monterey jack cheese
• 1/4 lb Shredded colby cheese, longhorn style

1. To one qt boiling water add in brown sugar, clove, cinnamon, and butter.
2. Simmer till light syrup forms, then remove the clove and cinnamon.
3. Cut 1 loaf raisin bread into cubes and dry in 250F oven till crusty.
4. Rinse 1 c. raisins in warm water, then drain.
5. In a large buttered baking dish, continuously layer the bread cubes, raisins, walnuts, Monterey Jack cheese, and longhorn cheese (cheddar-jack) till all ingredients are used.
6. Spoon the warm syrup proportionately over the bread mix.
7. Bake in a preheated oven at 350F for 30 min.
8. Serve warm or possibly cool.
9. Makes 6 to 8 portions.
10. Written by Nancy Pickard (creator of Jenny Cain)
11. character created by Virginia Rich

boiling water, brown sugar, clove, cinnamon, butter, raisin bread, raisins, walnuts, cheese, colby cheese

Taken from cookeatshare.com/recipes/capirotada-mexican-bread-pudding-99256 (may not work)