TASTY BREAD PUDDING RECIPES

CAPIROTADA, MEXICAN BREAD PUDDING - HOMESICK TEXAN

Capirotada, Mexican bread pudding - Homesick Texan image

Provided by Lisa Fain

Categories Dessert

Yield 8

Number Of Ingredients 10

Ingredients

2 cups brown sugar ((or 16 ounces of piloncillo))
2 cups water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 24-inch loaf of French bread, cubed and toasted (about six cups)
1/4 cup (1/2 stick) unsalted butter, melted
1 cup shredded Monterey Jack cheese
1 cup toasted and chopped pecans
1/2 cup raisins
1/2 cup chopped dried apricots, chopped

Steps:

Preheat the oven to 350° F. Lightly grease a large cast-iron skillet or an 8-inch square pan.
Make a syrup by boiling the sugar, water, cinnamon, and cloves together for 10 minutes or until it’s slightly thickened and reduced.
In the prepared skillet., place half the bread and pour over it half the melted butter. Toss to coat. Drizzle about ¼ cup of the syrup over the bread and toss to coat. Layer on top of the bread the cheese, pecans, raisins, and dried apricots.
Place the rest of the bread on top, drizzle over the remaining butter and then pour over the rest of the syrup. Make sure that each piece of bread is properly coated in syrup.
Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes. Serve warm.

CAPIROTADA, MEXICAN BREAD PUDDING - HOMESICK TEXAN

Capirotada, Mexican bread pudding - Homesick Texan image

Provided by Lisa Fain

Categories Dessert

Yield 8

Number Of Ingredients 10

Ingredients

2 cups brown sugar ((or 16 ounces of piloncillo))
2 cups water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 24-inch loaf of French bread, cubed and toasted (about six cups)
1/4 cup (1/2 stick) unsalted butter, melted
1 cup shredded Monterey Jack cheese
1 cup toasted and chopped pecans
1/2 cup raisins
1/2 cup chopped dried apricots, chopped

Steps:

Preheat the oven to 350° F. Lightly grease a large cast-iron skillet or an 8-inch square pan.
Make a syrup by boiling the sugar, water, cinnamon, and cloves together for 10 minutes or until it’s slightly thickened and reduced.
In the prepared skillet., place half the bread and pour over it half the melted butter. Toss to coat. Drizzle about ¼ cup of the syrup over the bread and toss to coat. Layer on top of the bread the cheese, pecans, raisins, and dried apricots.
Place the rest of the bread on top, drizzle over the remaining butter and then pour over the rest of the syrup. Make sure that each piece of bread is properly coated in syrup.
Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes. Serve warm.

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