Capirotada (Mexican Bread Pudding)

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Capirotada (Mexican Bread Pudding)

 

2 cups brown sugar

1 whole clove

1 piece of stick cinnamon, 2 inches long

1/2 of a stick of butter or margarine

1 quart boiling water

1 loaf of French bread, oven dried or stale, and cubed

1 cup walnuts, or almonds, chopped

1 cup seedless raisins, rinsed in hot water and drained

1/4 lb. each Monterey jack cheese and longhorn or cheddar cheese, grated

 

Add the sugar, clove, cinnamon stick, and butter to the boiling

water and allow to simmer until a light syrup forms. Remove the

clove and the cinnamon stick.

In a a large buttered baking dish layer the dry bread cubes,nuts,

raisins, and the mixed grated cheeses until all the ingredients are

used. Now spoon the hot syrup evenly over the bread mixture.

Bake in a preheated oven at 350 degrees for 30 minutes. Serve

either hot or cold.

 

 

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