CAPIROTADA - MEXICAN BREAD PUDDIING
Capirotada - Mexican Bread Puddiing
- Servings: 8-10
- 4 bolillo rolls (or French rolls)
- 4 TB butter
- 4 1/2 cups water
- 12 ounces piloncillo (or 1 1/2 cups dark brown sugar, packed)
- 4 cinnamon sticks
- 6 whole cloves
- 1 cup raisins
- 3 cups shredded Longhorn Cheddar or Colby cheese
Preheat oven to 350' F
Slice the bread rolls into 1/2" slices. Butter both sides. Place on a baking sheet and bake for about 3 minutes per side or until lightly golden and dry. You might have to do this in stages. Set aside to cool.
In a large saucepan, combine water, piloncillo, cinnamon and cloves. Bring to a boil, reduce heat and simmer for about 20 minutes. This is what we're calling you're syrup. Remove from heat and let steep for 2 hours. Pour through a strainer and discard the cinnamon and cloves.
Spray an 8x10 baking dish with cooking spray. Layer the ingredients in this order: 1/3 of the toasted bread, 1/3 of the raisins, 1/3 of the cheese. Pour 1 1/2 cups of your syrup over everything. Let set for 15 minutes. Repeat two more times.
Once everything has set for its last 15 minutes, spray a piece of aluminum foil with cooking spray and cover your pudding.
Bake at 350' for 40 minutes. Remove the foil and continue baking for another 10 - 15 minutes. Serve warm.
Website Credit: http://peacefulcooking.blogspot.com/2012/09/capirotada-mexican-bread-pudding.html