Capirotada - Mexican Bread Pudding
Recipe by: Rita & Ruben Rodriguez, Two Hot Tamales in Grant
A customary Lenten dish served in many Mexican homes with many variations. With the cheese added to this typical dessert it can also be served as a late supper item as well. Preheat oven to 400 degrees.
2-3 cups grated medium sharp cheddar cheese (or) Monterrey Jack or slices of American cheese
1 ¼ Cups Raisins
1 ½ Cups Chopped Walnuts or Peanuts
1-2 Pears -shaved in very thin slices (optional)
1-2 Apples -shaved in very thin slices (optional)
20-25 slices of Bolillo (Mexican hard bread roll), Cinnamon or any day old bread can be used.
1 stick of soft butter
Toast the bread until lightly browned and spread lightly with butter.
1-2 Cones of Piloncello (raw sugar cone - can be purchased at Mexican stores)
Or you can use 1 cup of basic brown sugar or sweetened to taste.
3 Cups of water
1 Stick of cinnamon
3 Whole cloves
1 cup of milk
Mix sugar, water, cinnamon, cloves in a saucepan and boil until it makes a light syrup. Remove from heat and allow to cool and add the milk.
Dip each piece of toasted bread in syrup and arrange a layer in bottom of greased baking dish. Sprinkle with grated cheese, raisins and nuts and fruit. Continue layering until all ingredients have been used. Strain any syrup left over and pour over pudding.
Cover with foil and bake for 20-30 minutes.