Capirotada (Tex-mex Bread Pudding)
Ingredients
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8 cup of water
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¾ cups of raisins
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2 piloncillo (8 oz purse cane sugar each), crushed
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2 tablespoons of ground cinnamon
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1 tablespoon of butter
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1 french bread loaf sliced & lightly toasted
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15 slices of American cheese
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7 oz. of pecan halves
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1 bunch of cilantro, leafy portion with bottom bare steps cut off
Instructions
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Preheat oven to 250 degrees
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Mix water, raisins, cinnamon, and crushed piloncillo in a pot and boil for 30 min
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Grease sides and bottom of 13 x 9 inch cake pan with butter
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Place layer of toasted French bread and top with 5 slices of American cheese cut in halves
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Place ⅓ of pecan halves and 6-8 strands of cilantro evenly over the cheese layer
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Top with ⅓ of liquid mixture (water, raisins, cinnamon, and piloncillo) making sure that the bread is soaked and raisins are evenly spread
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Repeat process for another 2 layers
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Bake in 250 degree oven for 15-20 minutes or until cheese melts

Chef Notes
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Can be served warm or cold