Capirotada (Mexican Bread Pudding) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup. To discover more south-of-the-border favorites, see our complete collection of Mexican recipes. Ingredients:
1 1/4 cups packed dark brown sugar |
1 1/4 cups water |
2 (3-inch) cinnamon sticks |
4 1/2 cups (1/2-inch) cubed french bread (about 8 ounces) |
1/4 cup golden raisins |
1/4 cup slivered almonds, toasted |
2 tablespoons butter, cut into small pieces |
cooking spray |
3/4 cup (3 ounces) shredded monterey jack cheese |
Directions:
1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
2. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
3. Preheat oven to 350°.
4. Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.
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