for family meals :
Capirotada (Mexican Bread Pudding)
is one of the recipes which we have been given
permission to reproduce by RecipeGoldmine, founded
by Linda Roth.
It is a big site with a wealth of information
and recipes. If you would like to have a look
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a look at Linda Roth's Biography
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is normally served during Lent and Easter".
1 1/4 C. packed brown sugar
3/4 tsp. ground cinnamon
2 T. butter or margarine
6 slices white bread, toasted
1/2 C. raisins or chopped figs
1/2 C. piñon nuts or chopped almonds
2 apples, peeled, cored and sliced
1/2 C. shredded Monterey jack cheese
Light cream (optional)
a medium saucepan combine the water, brown sugar
and cinnamon. Bring to boiling; reduce heat.
Simmer, uncovered, for 3 minutes. Stir in the
butter or margarine. Cut the toasted bread into
1-inch squares. Fold the toast squares, raisins
or figs and piñon nuts or chopped almonds into
the brown sugar mixture.
half of the mixture in the bottom of an 8-inch
square baking dish. Top with apple slices, then
remaining toast mixture. Cover and bake at 350°F
for 20 minutes. Uncover and sprinkle with the
Monterey Jack cheese. Bake, uncovered, about
20 minutes more or until apples are tender.
Serve warm with light cream, if desired.
Linda if you have a question - click