How to Make Capirotada (Mexican Bread Pudding)

If you like traditional bread pudding, you'll love the Mexican version of it. To add a little variety to your next holiday meal, serve capirotada for dessert. Serves six.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 1/2 tbsp. canola oil
• 1 loaf day-old French bread - torn into 1-inch chunks
• 1 c. almonds - chopped
• 3 large eggs
• 1 qt. milk
• 4 tbsp. butter - plus more for the baking dish
• 1 cloves
• 2 tsp. vanilla extract
• 1/2 lb. Monterey Jack cheese - cut into small cubes
• 2 Granny Smith apples - peeled, cored and sliced
• 1 (2-inch) piece cinnamon sticks
• 2 c. brown sugars
• 1 c. raisins

1. Preheat the oven to 350 degrees F.
2. Bring the sugar, cinnamon stick, clove and 2 c. water to a boil, then simmer until it has a syrupy consistency.
3. Remove the cinnamon stick and clove and keep the syrup warm.
4. Melt the butter in a small saucepan and then add the oil. Keep warm.
5. Place the chunks of bread on a cookie sheet and brush with the butter and oil. Brown the bread in the oven.
6. Remove the bread from the oven. Butter the bottom and sides of a medium-sized baking dish.
7. Put a layer of bread in the dish, then top with some of the apple slices, raisins, almonds and cheese.
8. Repeat the layering process until those ingredients are gone.
9. Pour the syrup over the layers and bake for 30 minutes.
10. Beat the eggs with the milk and vanilla extract.
11. Remove the dish from the oven and pour the milk mixture over the top.
12. Bake for another 30 minutes or until the top is brown.
13. Serve hot or cold.