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Capirotada - bread pudding
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| Artist: |
_ |
| Categories: |
Bakery, Desserts, Mexican, North American, Pastry, Puddings & Custards, South American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 8
| | Slices Toasted Bread | | 2
| cup | Water | | 1
| cup | Sugar | | 1
| tsp | Cinnamon | | 1/2
| tsp | Nutmeg | | 1/2
| tsp | Cloves | | 1/4
| tsp | Salt | | 1 1/2
| cup | Grated Cheddar | | 1 1/2
| cup | Raisins | | 2
| tbsp | Butter | | 1
| | Whipped Cream (Optional) |
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Procedures:
| 1 | Toast the sliced bread, break into 2" pieces. | | 2 | Make a syrup of water, sugar, spices and salt. | | 3 | Bring to a boil and simmer for 10 minutes. | | 4 | Butter an oblong baking pan. | | 5 | Layer bread, cheese, raisins and butter. | | 6 | Pour syrup over bread mixture and bake at 350°F for 20 minutes or until syrup is absorbed. | | 7 | May be served warm or cold. | | 8 | If served warm, top with whipped cream |
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