• Prep Time
    75 Mins
  • Cook Time
    0 Mins
  • Total Time
    75 Mins
  • The base number of servings for this recipe is 10
    OK

    Capirotada

    The Southwest offers several variations of bread pudding, a popular dessert anytime. This one is made with no eggs and with a brown sugar syrup. If you can't find piloncillo cones (brown sugar packed into a cone shape), just use 1/2 cup packed light brown sugar.


    Ingredients
    6
    small french rolls
    1 1/2
    small piloncillo cones
    water
    2
    sticks
    cinnamon (each 3 inches long)
    10
    whole cloves (optional)
    6
    tablespoons
    margarine
    1/3
    pound
    monterey jack cheese (cut into 1/4-inch dice)
    1/2
    cup
    raisins
    2
    tablespoons
    raw spanish peanuts or slivered blanched almonds
    2/3
    ounce
    colaciones (tiny colored candies)
    Directions
    Preheat the oven to 325°F. Slice bread into 1-inch thick chunks and spread on a baking sheet. Heat in warm oven until dry and toasted- (Leave oven on.)
    In a saucepan, dissolve piloncillo in 4 cups water with cloves (if using) and cinnamon. Add margarine.
    Line deep baking dish with one-third of the bread and top with one-third of the cheese, one-third of the raisins, and one-third of the peanuts. Repeat to make 3 layers. Remove whole spices from piloncillo syrup and pour over entire mixture. Sprinkle colaciones on top.
    Bake for 45 minutes. Serve warm or chilled.

    The base number of servings for this recipe is 10
    OK

    Categories 

    Classic

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