Capirotada (Tex-mex Bread Pudding)

Ingredients

• 8 cup of water

• ¾ cups of raisins

• 2 piloncillo (8 oz purse cane sugar each), crushed

• 2 tablespoons of ground cinnamon

• 1 tablespoon of butter

• 1 french bread loaf sliced & lightly toasted

• 15 slices of American cheese

• 7 oz. of pecan halves

• 1 bunch of cilantro, leafy portion with bottom bare steps cut off

Instructions

1. Preheat oven to 250 degrees

2. Mix water, raisins, cinnamon, and crushed piloncillo in a pot and boil for 30 min

3. Grease sides and bottom of 13 x 9 inch cake pan with butter

4. Place layer of toasted French bread and top with 5 slices of American cheese cut in halves

5. Place ⅓ of pecan halves and 6-8 strands of cilantro evenly over the cheese layer

6. Top with ⅓ of liquid mixture (water, raisins, cinnamon, and piloncillo) making sure that the bread is soaked and raisins are evenly spread

7. Repeat process for another 2 layers

8. Bake in 250 degree oven for 15-20 minutes or until cheese melts

Chef Notes

• Can be served warm or cold