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Capirotada (Mexican Bread Pudding) Recipe

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This recipe for Capirotada (Mexican Bread Pudding), by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Frances Ledesma
Added: Thursday, March 13, 2008


12 slices of bread
3/4 C raisins
1 apple, cored, peeled and sliced
2 tbsp coconut
1/4 C chopped pecans
2 C grated cheddar cheese
Cinnamon Syrup:
2 1/2 C sugar
3 1/2 C water
2 tsp cinnamon
1/2 tsp nutmeg

Toast the bread and cut each slice into four squares. Butter bottom of 9"x13" cake pan. Cover bottom with half of toasted bread, and top with raisins, apple slices, coconut, pecans and dot with margarine. Pour half of the cinnamon syrup over mixture, and sprinkle with all of grated cheese. Spread remaining bread over ths and pour remaining syrup on top. Again, dot with margarine. Press down with back of spoon or fork so that bread will soak up syrup. Cover with foil. Bake for 30 min at 350F. Uncover and continue baking another 15 min.
Cinnamon Syrup: Mix all ingredients and bring to a boil. Boil 3 min or until sugar dissolves.




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