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(Mexican Bread Pudding) Capirotada

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Mexican Bread Pudding (Capirotada)


1 loaf of bread you can layer it or cut into pieces with a knife, large crouton sizes. put on a cookie sheet in the oven to toast to a medium brown color.

32 oz. Shredded yellow cheese  

2 cup Raisins you can add more un-boiled raisins when you are layering or mixing if you like lots of raisins

1 cup Peanuts or pecans whichever you like (optional)

2 piloncillo (Brown sugar cane) I use 2 but some like less

2 small pack of cinnamon sticks or 1 medium size pack

2 tsp. Cinnamon

1 Star Spice Anise

1 tsp. vanilla

1/4 c. sugar

6 whole cloves

2 c. whole milk

2 c. evaporated milk

2 c. heavy whipping cream





Preheat oven 325*

   Boil all 6 cups of milks, add the raisins, cinnamon sticks, cloves, Star Spice Anise, and the piloncillo boil until the piloncillo is dissolved turn heat off add vanilla let it cool of, before you add the liquid to the bread pull out cinnamon sticks, cloves, Star Spice Anise out of the syrup mix and throw away, also scoop out raisins add it to the bread, In a large bowl add cheese, peanuts, raisins, and cinnamon powder mix well, now add toasted bread and mix well.  Now that the syrup is cool pour over the bread and mix just enough to soak all the bread you might use all the syrup, ( let it soak into the bread)  if you have any syrup water left that’s ok just make sure all the bread is moist mix well now scoop into two loaf pans that have been sprayed with a non-stick baking spray, bake at 325* for 45 minutes  more/less every oven is different use a toothpick to check for doneness.
Enjoy

A little taste of South Texas Comfort Food from yours truly
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