Wednesday, April 19, 2017

CAPIROTADA (MEXICAN BREAD PUDDING)


CAPIROTADA (MEXICAN BREAD PUDDING)

2 loaf of bread

10 cups water

2 cup peanuts optional

2 star anise

4 piloncillo

8 cinnamon sticks

2 whole cloves

6 cups shredded cheese Cheddar

30 oz. raisins

1 large coffee filter


Preheat oven 375° depending on oven

Cut bread in ½ inch slices layer on a baking sheet and bake for 3 minutes on each side or until lightly toasted and dry, set aside.

In a large pot combine water, piloncillo, raisins, anise, cinnamon sticks, and cloves (in the coffee filter add the cloves, anise, and cinnamon sticks wrap and tie with butcher's twine) bring to a boil then turn heat off remove from heat, pour through a strainer save raisins and discard cinnamon sticks and cloves set syrup aside.

Spray 14 x 16” baking dish with non-stick spray, layer ingredients in the following order, toasted bread, some raisins, peanuts or pecans (optional), sprinkle some of the cheese, and 2 cups syrup evenly over cheese repeat... Let soak for another 15 minutes, or until all the syrup has soaked into the bread, the last layer should be the cheese.

(I don't add the last layer of cheese until 2 minutes before it's done pull out uncover it sprinkle with the remaining cheese, place back in oven and turn heat off.) Leave it in the oven until cheees melts.

Cover with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is melted.

You can Serve it warm or cold, it's so yummy in the tummy. Tastes yummier cold.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡


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