Capirotada - mexican bread pudding
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Capirotada - mexican bread pudding
  Mexican    Bread    Pudding    Cheese    Nuts  
Last updated 6/12/2012 12:42:57 AM. Recipe ID 1991. Report a problem with this recipe.
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      Title: Capirotada - mexican bread pudding
 Categories: Eugenia pot, Cheese, Desserts, Nuts
      Yield: 8 Servings
 
      4 c  Boiling water
      2 c  Brown sugar
      1    Whole clove
      1    Stick cinnamon
    1/4 c  Butter
      1    Loaf raisin bread-cut in 1"
           Cubes
      1 c  Raisins
      1 c  Chopped walnuts
    1/4 lb Shredded monterey jack
           Cheese
    1/4 lb Shredded colby cheese --
           Longhorn style
 
  To one quart boiling water add brown sugar, clove, cinnamon, and
  butter. Simmer until light syrup forms, then remove the clove and
  cinnamon. Cut 1 loaf raisin bread into cubes and dry in 250F oven
  until crusty. Rinse 1 cup raisins in hot water, then drain. In a
  large buttered baking dish, continuously layer the bread cubes,
  raisins, walnuts, Monterey Jack cheese, and longhorn cheese
  (cheddar-jack) until all ingredients are used. Spoon the hot syrup
  evenly over the bread mixture. Bake in a preheated oven at 350F for
  30 minutes. Serve hot or cold. Makes 6 to 8 portions.
  
  




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Recipe ID 1991 (Apr 03, 2005)

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