Capirotada (Bread Pudding)
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
toasted |
|
| 2 | cups |
water
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
cheddar cheese
grated |
|
| 1 ½ | cups |
raisins, seedless
|
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
whipped cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
toasted |
|
| 473 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
cloves
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
cheddar cheese
grated |
|
| 355 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
whipped cream
optional |
*
|
Directions
Toast the sliced bread, break into 2" pieces.
Make a syrup of water, sugar, spices and salt.
Bring to a boil and simmer for 10 minutes.
BUtter an oblong baking pan.
Layer bread, cheese, raisins and butter.
Pour syrup over bread mixture and bake at 350℉ (180℃) for 20 minutes or until syrup is absorbed.
May be served warm or cold. If served warm, top with whipped cream.
