Mexican Bread Pudding (Capirotada)
This rich, creamy bread pudding flavored with brown sugar, cinnamon, pecans and golden raisins is a wonderful way to end a meal or star in your next brunch.
- Preheat oven to 350°F. Generously butter a 9x13-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.
Note: 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.
Total time: 2 Hrs 15 Min
Recipe editor Patricia Mitchell