capirotada

Capirotada

Holidays Recipes

Description

Mexican bread pudding combines toasted bread soaked in a spiced, sweet milk sauce with crunchy almonds and dried fruit between its layers. Smooth, creamy bananas are layered on top and finished off with a surprise ingredient: cheese!

Ingreadient

1 tbsp butter for greasing pan
6 large bolillo bread rolls
4 cups whole milk
8 ounce cone piloncillo or 1 1/4 cup dark brown sugar
6 whole cloves
4 cinnamon sticks
14 oz sweetened condensed milk
12 oz evaporated milk
2 tsp vanilla
2 large bananas sliced into rounds
1 cup raisins
1/2 cup almonds sliced
2 cups Oaxaca cheese or Monterey Jack or Mozzarella, shredded

Direction

Preheat the oven to 350°F. Grease the bottom and sides of a 9×13-inch baking dish (or a dish that’s slightly bigger) with butter. Set aside.
Transfer the cubed bolillo bread onto large baking sheets and bake for 5 minutes until it’s toasted and dried out. Remove it from oven and set aside.
In a large saucepan over medium-high heat add the milk, piloncillo (or dark brown sugar), cloves and cinnamon sticks. Stir and bring to a slight boil. Turn heat to low and simmer it for 10 minutes, uncovered, stirring occasionally. Remove from heat and discard the cinnamon sticks and cloves. Stir in the sweetened condensed milk, evaporated milk and vanilla. Set aside.

ASSEMBLY

Spread half of the toasted bread in a single layer in prepared baking dish. Top it with half of the banana slices, half of the raisins, half of the sliced almonds and half of the shredded cheese. Repeat the process with another layer of each.
Carefully pour the sweetened milk all over the capirotada and cover with aluminum foil. Bake for 15 minutes, then remove the foil and bake uncovered for another 15 minutes.
Remove it from the oven, let it cool for 5 minutes, and serve warm.