Capirotada

Capirotada (Mexican Bread Pudding)

This is normally served during Lent & Easter

2 cups water
1 1/4 cups packed brown sugar
3/4 tsp ground cinnamon
2 Tbsp butter or margarine
6 slices white bread, toasted
1/2 cup raisins or chopped figs
1/2 cup pinon nuts or chopped almonds
2 apples, peeled, cored & sliced
1/2 cup shredded Monterey jack cheese
Light cream (optional)

In a medium saucepan combine the water, brown sugar & cinnamon
Bring to boiling; reduce heat
Simmer, uncovered, for 3 min

Stir in the butter or margarine
Cut the toasted bread into 1-inch squares
Fold the toast squares, raisins or figs & pinon nuts or chopped almonds into the brown sugar mixture

Place half of the mixture in the bottom of an 8-inch square baking dish
Top with apple slices, then remaining toast mixture
Cover & bake at 350 deg F for 20 min

Uncover & sprinkle with the Monterey Jack cheese
Bake, uncovered, about 20 min more or until apples are tender

Serve warm with light cream, if desired

Serves 6

Topics: Deserts

 

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