Capirotada (bread Pudding)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Desserts, Mexican | 6 | Servings |
INGREDIENTS
| 8 | Slices toasted bread | |
| 2 | c | Water |
| 1 | c | Sugar |
| 1 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 1/2 | t | Cloves |
| 1/4 | t | Salt |
| 1 1/2 | c | Grated cheddar cheese |
| 1 1/2 | c | Raisins |
| 2 | T | Butter |
| 1 | Whipped cream, optional |
INSTRUCTIONS
Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 423
Calories From Fat: 133
Total Fat: 15.2g
Cholesterol: 45.2mg
Sodium: 310.2mg
Potassium: 348.9mg
Carbohydrates: 67g
Fiber: 1.9g
Sugar: 58g
Protein: 9.6g