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Capirotada (Mexican Bread Pudding) Recipe

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This recipe for Capirotada (Mexican Bread Pudding), by , is from Love from Mama's Kitchen, 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!

Deborah Keith


1 quart of boiling water
2 c brown sugar
1 whole clove
1 stick of cinnamon
c butter.

1 loaf raisin bread, cut into cubes
1 c raisins

1 c chopped walnuts
lb shredded Monterey Jack cheese
c shredded Longhorn cheese

To 1 quart of boiling water add 2 c brown sugar, 1 whole clove, 1 stick of cinnamon, and c butter. Simmer until a light syrup forms, then remove the clove and cinnamon stick.
Cut 1 loaf raisin bread into cubes and dry in a 250 oven until crusty. Rinse 1 c raisins in hot water and then drain.
In a large, buttered baking dish, continuously layer the bread cubes, 1 c chopped walnuts, lb shredded Monterey Jack cheese, and c shredded longhorn cheese until all ingredients are used.
Spoon the hot syrup mixture over the bread mixture.
Bake in a preheated 350 oven for 30 minutes.




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