Capirotada (Mexican Bread Pudding)

Method5 steps

1. 1

   Step 1: Heat the oven to 350°F (175°C) for toasting the bread and later baking the pudding.

2. 2

   Step 2: Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.

   Toast 3 minutes each side, 6 minutes total · 6 minUses 4 bolillo rolls or French rolls · 4 tbsp butter for bread, or spray butter

3. 3

   Step 3: Combine water (4½ cups), piloncillo (12 oz), cinnamon sticks (4), and cloves (6) in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.

   Simmer syrup 20 minutes, then steep covered 2 hours · 20 minUses 4½ cups water · 12 oz piloncillo, or 1½ cups packed dark brown sugar · 4 cinnamon sticks · 6 whole cloves

4. 4

   Step 4: Lightly spray an 8 × 10½-inch baking dish. Add one third of the toasted bread, raisins (1 cup) and cheese, then pour about 1½ cups of the prepared syrup evenly over it. Wait 15 minutes. Add the second thirds and another 1½ cups syrup, then wait another 15 minutes. Add the remaining bread, raisins, cheese and remaining syrup. Let the third layer soak for 15 minutes before baking.

   Soak each layer 15 minutes; repeat for all three layers · 15 minUses Cooled toasted bread slices · Strained piloncillo spice syrup · 3 cups shredded Longhorn Cheddar, Colby or another suitable cheese · 1 cup raisins · A little nonstick cooking spray for baking dish and foil

5. 5

   Step 5: Spray the underside of the covering foil lightly and cover the dish. Bake at 350°F (175°C) for 40 minutes covered. Uncover and bake another 10–15 minutes until the cheese is golden. Serve warm.

   Bake covered 40 minutes, then uncover for 10–15 minutes · 40 minUses Three soaked bread-pudding layers · A little nonstick cooking spray for baking dish and foil