Capirotada~ Mexican Bread Pudding {#MuyBuenoCookbook Spotlight and Cook-off}
You could say I grew up on the stuff! Here in California, we have no shortage of excellent Mexican restaurants, markets and authentic little hole-in-the-wall joints that have a near-religious following. I love spending a Sunday afternoon filling my basket with fresh produce and colorful ingredients from the local Mexican market. I know my nopales from my aguacates, but when it comes to traditional Mexican desserts I’m still a bit of a novice.
Capirotada
from the Muy Bueno Cookbook
Yield: 8-10 servings
- 4 bolillo rolls or French rolls
- 4 tablespoons butter
- 4 1/2 cups water
- 12 oz. piloncillo cones (Mexican brown sugar)
- 4 cinnamon sticks
- 6 whole cloves
- 3 cups cheese (Longhorn Cheddar or Colby), shredded (I used a mild domestic cheddar)
- 1 cup raisins (I used golden)
Preheat oven to 350 degrees F.
Cut rolls in ½ inch slices and butter both sides, layer on a baking
sheet and bake for 3 minutes on each side, until lightly toasted and
dry. Remove and cool.
Combine water, piloncillo, cinnamon sticks, and cloves in a large
saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup
uncovered for 20 minutes. Remove from heat and let steep, covered for 2
hours. Pour through a strainer and discard cinnamon sticks and cloves.
Set syrup aside.
Spray 8 x 10 ½” baking dish with non-stick spray, layer ingredients
in the following order: a third of the toasted bread, third of the
raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese.
Wait 15 minutes and layer another third of the bread, raisins, cheese,
and 1 1/2 cups syrup evenly over cheese. Let soak for another 15
minutes, and again top with the remaining bread, raisins, cheese, and
syrup evenly over bread. Before baking let set for another 15 minutes.
Cover the dish with aluminum foil that has been sprayed with nonstick
spray and bake 40 minutes, uncover and bake until cheese is golden
brown about 10 to 15 minutes more. Serve warm.
Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted
at girlichef*
http://www.rookno17.com
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