| Capirotada |
| Delicious Mexican bread pudding served on special occasions. There are many versions some include apples, bananas or peanuts. A Mexican favorite good enough to serve for brunch or as a dessert. |
| In a medium sauce pan boil water, cinnamon and raisins. Dissolve the piloncillo. Turn off the heat and let stand. Toast the slices of bread. On the bottom of a 9x13 arrange the first layer of bread. 1. Drizzle about 1 cup of the cinnamon syrup on the bread. 2. Place a slice of cheese on each piece, sprinkle raisins on each slice and add about 1 cup chopped pecans per layer. Repeat the layering process. Bread, syrup, cheese, raisins, pecans. If your pan is deep enough you should be able to do 3 layers. Cover with foil and bake for about 30 - 40 minutes. The bread should be moist and the cheese should be melted. Let stand. Serve warm. |
| Ingredients: |
| Instructions: |
| 1 piloncillo or 1 cup sugar 1 Tblsp. cinnamon 1 1/2 - 2 cups of raisins 5 cups of water 2 1/2 cups of chopped pecans 18 slices of cheese 18 slices of bread |
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