Bread Pudding "Capirotada" Chihuahua Style

Total Time: 1 hour
Serves: 6
Bread Pudding
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Ingredients:

  • 2 (1 lb) bags Northgate® Capirotada bread
  • 1 lb Cacique® Queso Manchego, shredded
  • 1 ½ lbs piloncillo
  • 1 ½ butter bars
  • 10 cups water (if it dries out, add more water)
  • 3 cinnamon sticks
  • ½ cup walnuts
  • ½ cup almonds
  • ½ cup peanuts
  • ½ cup raisins
  • 1 ½ cups olive oil

Preparation:

  1. Slightly brown each piece of bread in a skillet and reserve.
  2. Heat up water with piloncillo and cinnamon in a pot until dissolve to a syrup.
  3. Grease the pan in an oven-proof dish and put a layer of bread, butter, pilloncillo syrup, walnuts, almonds, peanuts and raisin. Add cheese.
  4. Do the same procedure several times.
  5. Bake in the oven for 20 minutes (360 ºF).
  6. Serve in a plate.
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