Capirotada -- Mexican Bread Pudding |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This traditional Lenten dessert is a terrific way to use up stale bread. Bolillos are torpedo-shaped bread rolls. Ingredients:
2 loaves french bread (or 5-6 bolillos) |
2 cinnamon sticks |
8 ounces piloncillo (mexican brown sugar) |
4 cups water, boiling |
3 -4 whole cloves |
1 cup raisins |
1 cup peanuts |
1 cup queso fresco or 1 cup american cheese, grated |
oil, for frying |
Directions:
1. Cut bread in slices and let it dry for at least one day before preparing.
2. Fry the sliced bread, break into 2 pieces.
3. Make a syrup of water, sugar, spices and salt.
4. Bring to a boil and simmer for 10 minutes.
5. Butter an oblong baking pan.
6. Layer bread, cheese, raisins and peanuts.
7. Pour syrup over bread mixture and bake at 350F for 20 minutes or until syrup is absorbed.
8. May be served warm or cold. If served warm, top with whipped cream.
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