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

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