Recipe ingredients
- 1/2 (1 lb.) loaf French bread
- 4 tablespoons butter
- 4 cups water
- 8 oz. piloncillo or 1-1/2 cups packed brown sugar
- 2 cinnamon sticks
- 2 whole cloves
- 1 tablespoon butter
- 8 oz. Longhorn or mild Cheddar cheese, shredded (2 cups)
- 1/2 cup roasted unsalted peanuts
- 1/4 cup slivered blanched almonds
- 1/2 cup raisins
- 1 large banana, thinly sliced
- Ground cinnamon
Recipe method
- Preheat oven to 350 F. Cut a thin slice off heel of bread. Reserve for another use.
- Cut remaining bread in 1/2-inch slices. Butter slices on 1 side of bread with 4 tablespoons butter.
- Place buttered side up in a single layer on 1 or 2 baking sheets. Bake 15 minutes, until lightly toasted and dry. Remove and cool.
- Combine water, piloncillo or brown sugar, cinnamon sticks and cloves in a large saucepan. Bring to a boil. Reduce heat.
- Simmer syrup uncovered 20 minutes. Strain out cinnamon sticks and cloves. Set syrup aside.
- Capirotada may be prepared in advance to this point and the bread left out overnight to dry.
- Grease a deep 2-1/2 quart baking dish with about 1/2 tablespoon butter.
- Reserve remaining 1/2 tablespoon butter, 1/4 cup cheese and 2 tablespoons peanuts for topping.
- In prepared baking dish, layer ingredients in the following order: a third of the toasted bread slices, half of the remaining peanuts, half the almonds, half of the raisins and half of the banana slices.
- Cover with half of the remaining cheese. Pour 1 cup syrup evenly over cheese. Layer another third of the bread, remaining peanuts, almonds, raisins and banana slices. Cover with remaining cheese.
- Again pour 1 cup syrup evenly over cheese. Top with remaining bread. Sprinkle with reserved cheese and peanuts. Pour remaining syrup evenly over pudding.
- Dot with remaining butter and sprinkle lightly with ground cinnamon. Cover and bake 45 minutes. Let stand covered 30 minutes to 1 hour before serving.
Other mexican recipes:
Capirotada con queso recipe
|
