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Recipe for family meals :

Capirotada (Mexican Bread Pudding)
 

This 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 at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine or if you would like to subscribe to the RecipeGoldmine newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com

"This is normally served during Lent and Easter".

Ingredients

2 C. water
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)

Method
  • In 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 pińon nuts or chopped almonds into the brown sugar mixture.
  • Place 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.

Serves 6

 

 

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