Cherylanns Capirotada - Mexican Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This bread pudding us generally made for Lent in Mexico. I got the recipe from my ex's Mother many years ago. I like it anytime...by itself or warm with a scoop of vanilla ice cream melting on top. It is so good. Read more ..... Ingredients:
4 1/2 cups water |
1 1/2 pounds piloncillo cones, mexican brown sugar |
3 cinnamon sticks |
1 pound loaf french bread, sliced into 12 - 1 thick slices |
1/2 cup natural raisins |
1/2 cup golden raisins |
2 medium bananas, sliced |
1 sweet apple, peeled, cored and thinly sliced |
3/4 cup unsalted peanuts |
1/2 cup slivered almonds |
Directions:
1. Preheat oven to 350*. Line a 13x9 baking dish with foil and use butter to coat the whole inside.
2. In a medium heavy-bottomed saucepan, combine water, piloncillos and cinnamon sticks. Bring to a boil, then simmer for 5 minutes. Set aside.
3. Bake bread slices on a baking sheet until crisp, about 10 minutes on each side.
4. Soak raisins in enough hot water to cover for 5 minutes; drain.
5. In the prepared baking pan, layer 1/2 (of each) the bread slices, raisins, banana slices, apple slices, peanuts and almonds.
6. Remove the cinnamon from the pilocillo syrup. Pour 1/3 of the syrup over the ingredients in the dish. Repeat with a second layer with the remaining ingredients. Pour remaining syrup over all, soaking the bread evenly.
7. Cover with foil and bake 30-40 minutes until puffy and syrup is absorbed. For a crisp top, uncover and bake an additional 10 minutes.
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