Cherylanns Capirotada - Mexican Bread PuddingFrom cherylannxo 7 years ago
- 4 1/2 cups water shopping list
- 1 1/2 pounds piloncillo cones, Mexican brown sugar shopping list
- 3 cinnamon sticks shopping list
- 1 pound loaf French bread, sliced into 12 - 1" thick slices shopping list
- 1/2 cup natural raisins shopping list
- 1/2 cup golden raisins shopping list
- 2 medium bananas, sliced shopping list
- 1 sweet apple, peeled, cored and thinly sliced shopping list
- 3/4 cup unsalted peanuts shopping list
- 1/2 cup slivered almonds shopping list
How to make it
- Preheat oven to 350*. Line a 13x9" baking dish with foil and use butter to coat the whole inside.
- In a medium heavy-bottomed saucepan, combine water, piloncillos and cinnamon sticks. Bring to a boil, then simmer for 5 minutes. Set aside.
- Bake bread slices on a baking sheet until crisp, about 10 minutes on each side.
- Soak raisins in enough hot water to cover for 5 minutes; drain.
- In the prepared baking pan, layer 1/2 (of each) the bread slices, raisins, banana slices, apple slices, peanuts and almonds.
- Remove the cinnamon from the pilocillo syrup. Pour 1/3 of the syrup over the ingredients in the dish. Repeat with a second layer with the remaining ingredients. Pour remaining syrup over all, soaking the bread evenly.
- Cover with foil and bake 30-40 minutes until puffy and syrup is absorbed. For a crisp top, uncover and bake an additional 10 minutes.
The Cookcherylannxo Santa Nella, CA
The Rating4 people
sounds delicous high5 thanksmomo_55grandma in Mountianview loved it
this is so different from the bread puddings that I have eaten...thank you for sharing the recipe..five forkspeetabear in mid-hudson valley loved it
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