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Capirotada




Source of Recipe


Internet


Recipe Introduction


Mexican Bread Pudding


List of Ingredients




1/2 C raisins
1 C brandy
10-12 slices whole wheat bread
1/2 C pecans, toasted and chopped
1 C grated sharp cheddar cheese
1 cups sugar
3 1/2 C water, hot
3 tbsp. unsalted butter
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
dash of allspice
dash of powdered coriander
dash of ground cloves

1 C whipping cream
1/4 C powdered sugar
1/2 tsp. vanilla



Recipe



The day before, put raisins into a small bowl and pour brandy over them. Cover loosely
and let stand overnight. The next day, preheat the oven to 350 degrees. Butter a 9x13
inch baking dish. Dice the bread and put it in the baking dish. Add the pecans and cheese
to the bread and toss. Scatter the raisins over the top, drizzling on any brandy that has
not been soaked up by the raisins. Pour the sugar into a large heavy saucepan. Warm it
over medium heat, stirring to facilitate even heating, until is melts and turns a deep
golden brown. Pour in the water, carefully because steam will rise rapidly as water hits
the sugar.The mixture will begin to solidify, Stirring, cook until the mixture is liquid
again. Add the butter, vanilla, and spices to the syrup. Ladle the caramel carefully over
the bread. The syrup should be about level with the tops of the bread. If any bread pieces
are not covered, push them down into the liquid. Bake 20-25 minutes until the syrup is
absorbed and the cheese has melted into the pudding. Beat the whipping cream, adding
sugar and vanilla. Spoon pudding into serving dishes and dollop whipped cream on
top.