Capirotada (Mexican Bread Pudding)

Anyone familiar with Capirotada will tell you that there are many variations of this delicious Mexican dessert. This recipe goes back forty years, and this one is the base of the many different ways it can be modified. Some variations include adding cheese, onions, tomato, pecans, nuts, piloncillo, or bananas. Those who have never eaten Capirotada may think that this dessert is indeed strange, but this is a wonderful Mexican delicacy that millions around the world enjoy. Please feel free to comment or add suggestions!

You will need:

12 slices of bread
3/4 cup of raisins
1 apple, cored, peeled, and sliced
2 tablespoons of coconut
1/4 cup of chopped pecans
margarine (to butter bottom of pan and dot capirotada)
2 cups of grated cheddar cheese
*Cinnamon Syrup (recipe follows Capirotada directions)

Toast bread and cut each slice into 4 squares. Butter the bottom of a 9x13 pan. Cover the bottom of the pan with half of the toasted bread and then top with the raisins,apple slices,coconut,pecans and dot with margarine. Pour half of the cinnamon syrup (see below) over the mixture and sprinkle with the entire amount of grated cheese. Spread the remaining bread over this and then pour the remaining syrup on top. Dot again with margarine. Press down with the back of a spoon or fork so the bread soaks up the cinnamon syrup. Cover with foil and bake for 30 minutes at 350 degrees. Remove from oven, uncover and bake for another 15 minutes.

Cinnamon Syrup

Mix and bring to a boil the following ingredients:

2 1/2 cups sugar
3 1/2 cups water
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg

Boil 3 minutes or until sugar dissolves.

Other Mexican recipes to browse:

Arroz (Spanish Rice)
Flour Tortillas
Traditional Menudo

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