Title: Capirotada (New Mexican Bread Pudding)
Categories: Dessert
Yield: 6 Servings

NEW MEXICO COOKING
1/2	c	Raisins
1	c	Madeira or sweet wine
12	sl	To 14 slices day old French bread
1/2	c	Pinon nuts or pecans
2	c	Sugar
3 1/2	c	-Water
1	ts	Ground cinnamon
5	tb	Butter
1 1/2	ts	Vanilla
1	c	Jack or longhorn cheese; 4oz shredded
		Whipped cream or ice cream

Place raisins in bowl and cover with Madeira; soak at least 20 mins. Preheat oven to 350~. Butter a 13"x9" baking dish. Tear bread into bite sized pieces, place in a shallow baking pan. Toast in oven 10 mins. Remove bread from oven. In a mixing bowl, toss bread and pinon nuts. Place sugar in a saucepan voer med-high heat, stirring constantly, until sugar melts and turns to light caramel color. Carefully add water and cinnamon, as the hot syrup may spatter as you add water. The caramel will partially solidify, but liquifies as it reheats. Reduce heat and add raisins, butter, and vanilla. Continue stirring until butter has melted. Pour bread mixture into prepared baking dish; mix in cheese. Pour syrup mixture over all. Bake in preheated oven about 30 mins. Serve topped with whipped cream or ice cream. Yield - 6 to 8 servings.

Note - this is the New Mexican version of bread pudding. It's delightfully sweet and the cheese is undetectable. Traditionally served during Lent, it's wonderful anytime.

Author - Clyde Casey

previous

next