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Capirotada (Traditional Torres Bread Pudding)
18 slices of white
bread
1 c. raisins
2 c. sugar
3 3/4 c. water
1 stick of butter
6 medium cinnamon sticks
2 c. of sharp cheddar cheese
3 oz. of chopped pecans
Preheat oven to 350 degrees. Spray a 9x12 baking dish with cooking oil,
toast bread and butter both sides. Place the water in a sauce pan and add sugar.
Stir at medium heat until sugar dissolves, then add cinnamon sticks and simmer
until the cinnamon sticks soften. Remove sticks when water turns to a tea color.
Lay 6 bread slices in baking dish then sprinkle cheese, raisins and pecans over
the bread mixture. Slowly pour cinnamon water over the mixture and let it sit
for a few minutes. Repeat the process 2 more times to make 3 levels. Bake about
30 minutes until lightly brown and bubbly. Serve alone or with vanilla ice cream
or whipped cream.
Serves 10 to 12
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