Capirotada (mexican Bread Pudding)
"This is another staple in the hispanic community. It is normally served at lent or at Easter. It's really good!!"
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 4 cups water
- 3 cinnamon sticks
- 1 cup sugar
- 1 (12 ounce) box raisins
- brandy
- 1 loaf French bread, toasted
- 2 cups American cheese, grated
- 1 cup pecans, chopped
directions
- Place raisins in a small bowl and pour enough Brandy so that raisins plump up.
- In a small sauce pan, add water, cinnamon sticks, and sugar. Boil over medium heat for about 10 minutes.
- Remove cinnamon sticks and pour raisins into mix.
- Place toasted bread slices in 9 x 13 baking pan.
- Layer ingredients: cheese, pecans, bread -- etc. Repeat steps until all bread is used. (Save some pecans for last topping).
- Pour cinnamon mix over bread pudding and sprinkle pecans on top.
- Bake at 350 for 30 minutes.
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RECIPE SUBMITTED BY
babygirl65
Crowley, TX
I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas.
I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.
