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Capirotada (Bread Pudding)
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This is sort of the Mexican version of bread pudding.  This dessert was originally created to use up leftovers before the Lenten fast

Ingredients

  • 18-20 pieces of bread (dinner rolls, sub rolls, etc.) cut up and toasted in butter
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  • 3¾ cups of brown sugar
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  • 2-3" cinnamon sticks
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  • 3 whole cloves
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  • 6 tablespoons of butter
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  • 4½ cups of water
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  • 1½ cups of crumbled white Mexican cheese
  •    
  • 4 cups of raisins
  •    
  • 2 cups of cooked peanuts
  •    
  • ½ cup of prunes
  •    
  • ½ cup of dry fruit
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  • ½ cup of walnuts
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  • 2 bananas (cut up in thin circles)
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  • 2 apples (cut-up in thin circles)
  • Directions
    Slice the bread and butter it before cutting it into pieces and then place the pieces on a baking sheet and toast until lightly brown.  Boil the brown sugar, cinnamon and cloves in the 4 cups of water.  Add butter.  In a baking dish, place a layer of the toasted bread, and then continue to layer the remaining ingredients ending with the mixture of the boil water.  Bake for approximately ½ hour at 350 degrees.  If preferred, butter the baking dish and add a layer of corn tortillas at the bottom to keep the capirotada from sticking.






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