Mexican Bread Pudding, Capirotada
This is my basic recipe for an easy capirotada. I came up with it by trying different recipes for it. It’s not as sweet as it normally would be, but it’s rich. Try your favorites ~ play with your food!
Ingredients
- 4 bolillos (baguettes) , torn into small pieces
- 1/2 stick butter
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- pinch salt
- 3 cups milk
- 1 can evaporated milk (small)
- 2 cups shredded cheese
- 1 cup raisins
- 2/3 cup pecans, chopped
- 1/2 cup sugar (I used Splenda)
Instructions
- Heat oven to 350 degrees and butter your baking dish (or use non-stick spray).
- In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. As it warms, add the cinnamon & cloves. Continue cooking just until butter melts; cool.
- While it cools,layer the torn up pieces of bread with the other ingredients (nuts, raisins, cheese, etc.).
- Add eggs to cooled milk mixture and whisk till smooth. Be sure the milk is cooled so that the eggs don’t cook.
- Slowly ladle the milk mixture over the bread pieces, making sure all the bread gets some.
- Let this stand for about 30 minutes to let the bread soak up the milk.
- Bake for 30 to 45 minutes, or until the custard is set but still a little wobbly and edges of bread have browned.
- Serve warm or at room temperature.