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
- To one qt boiling water add in brown sugar, clove, cinnamon, and butter.
- Simmer till light syrup forms, then remove the clove and cinnamon.
- Cut 1 loaf raisin bread into cubes and dry in 250F oven till crusty.
- Rinse 1 c. raisins in warm water, then drain.
- 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.
- Spoon the warm syrup proportionately over the bread mix.
- Bake in a preheated oven at 350F for 30 min.
- Serve warm or possibly cool.
- Makes 6 to 8 portions.
- Written by Nancy Pickard (creator of Jenny Cain)
- 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)