Capirotada (Bread Pudding)
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 bread (dinner rolls, sub rolls, etc.) cut up and toasted in butter
- 3¾ cups brown sugar
- 2-3 cinnamon sticks
- 3 whole cloves
- 6 tablespoons butter
- 4½ cups water
- 1½ cups crumbled white Mexican cheese
- 4 cups raisins
- 2 cups cooked peanuts
- ½ cup prunes
- ½ cup dry fruit
- ½ cup walnuts
- 2 bananas (cut up in thin circles)
- 2 apples (cut-up in thin circles)
Instructions
- 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.