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Capirotada (New Mexican bread pudding) Recipe

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This recipe for Capirotada (New Mexican bread pudding) is from Let's Eat Phillips' Style! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ c. water
1 c. brown sugar
2 cloves
1 stick cinnamon
Butter
8 slices white bread or equivalent amount of French bread or baguettes
1 c. grated mild cheddar or Monterey Jack cheese
½ c. raisins
½ c. piñon nuts
1 or 2 apples, peeled cored and sliced
Directions:
Directions:
Combine the water, brown sugar, cloves and cinnamon in a small saucepan, and simmer over medium heat for about 15 minutes, until the mixture has cooked down by about a quarter. Remove the cloves and the cinnamon. Set the syrup aside to cool.
Preheat the oven to 350˚. Butter a shallow medium-sized baking dish and set it aside.
Tear the bread into bite-size pieces and spread them on a baking sheet. Toast the bread in the oven for 10 to 15 minutes, turning occasionally, until dry and slightly browned.
Layer ½ of the toast pieces, cheese, raisins, and piñon nuts. Layer apples. Top with remaining bread, cheese, raisins and piñon nuts.
Slowly ladle the reserved syrup over everything, making sure that the bread pieces are soaked well. Gently press the toast into the syrup.
Bake for 30 to 40 minutes, or until the syrup is absorbed and the capirotada has a creamy, almost custard-like consistency.
Serve warm with whipped cream, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
From The Rancho de Chimayó Cookbook
Cheese may sound odd in a bread pudding. It adds richness, but you won't taste it.

 

 

 

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