Caprirotada (mexican Bread Pudding)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 1/2 | c | Dark brown sugar |
| 1 1/2 | t | Ground cinnamon |
| 10 | Bread | |
| 1/4 | c | Butter |
| 1/3 | c | Seedless white raisins |
| 1 | c | Chopped walnuts |
| 1 | c | Cottage cheese |
INSTRUCTIONS
Put the water, dk. brown sugar, and half the ground cinnamon in a small sauce pan, and heat gently stirring continuously, until the sugar has dissolved completely. Simmer the mixture 5 min. without stirring. Remove the crusts from the bread and cut into small cubes. Melt the butter in a large skillet, add the bread cubes and fry until golden brown. Remove from the heat and stir in the syrup. Add the seedless raisins, chopped walnuts, and cottage cheese. Stir well and then simmer gently for a few minutes until all the ingredients are well blended. Transfer the mixture to a well greased ovenproof dish and sprinkle with the remaining cinnamon. Cook in a preheated over 375F for 15-20 minutes until set and golden brown. Serve warm with cream. Preparation: 20min Cooking: 15-20min Serves: 4 from "The Essential Mexican Cookbook" Posted to MM-Recipes Digest by "Kendig - von Fehrn" <TikalMe@PowerOnline.net> on Oct 28, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2598
Calories From Fat: 1063
Total Fat: 124.7g
Cholesterol: 131.1mg
Sodium: 1026mg
Potassium: 1182mg
Carbohydrates: 349.1g
Fiber: 9.9g
Sugar: 329.5g
Protein: 46.9g