Description
Capirotada is a superior bread pudding in the style of good old Mexico.
Ingredients
- 1 pound loaf of two- to three-day old white bread, crusts removed, cut in 1/2-inch to 3/4-inch cubes (about 8 or 9 cups)
- 8 tablespoons butter (1 stick), divided
- 3 tablespoons canola oil, divided
- 1 cup chopped pecans
- 2/3 cup golden raisins
- 1/2 cup farmer cheese
- 1/3 cup shredded Monterrey Jack cheese
- 1 teaspoon ground cinnamon
- 1 cup water
- 2 cups packed brown sugar (or, if you can find it, panela)
- 1 cinnamon stick (3-inch piece)
- 3 large eggs
- 1 quart whole milk
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Generously butter a 9×13-inch baking dish.
- Put the bread cubes in a large mixing bowl. Melt half of the butter (4 tablespoons) and mix it with 2 tablespoons of the canola oil. Drizzle the mixture over the bread, tossing to distribute evenly.
- Add the pecans, raisins, and cheeses to the bread in the mixing bowl. Sprinkle mixture with cinnamon, stir, and transfer to prepared baking dish.
- Bring to a boil the water, brown sugar (or panela) and cinnamon stick, and boil for 5 to 10 minutes, or until syrupy and caramel colored.
- Whisk together the brown sugar syrup and remaining butter and oil. Drizzle evenly over the bread mixture, stirring gently. Bake at 350°F for 25 minutes. Remove from oven.
- Beat the eggs until thick and lemon colored. Gradually beat in the milk and vanilla. Pour mixture over baked bread mixture, and return to the oven for 1 hour.
- Makes 8 to 10 servings.
Notes
French or Italian bread, with crusts removed, works well with this recipe. If your bread is less than a day old, you can “age” it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.
