Capirotada (Mexican Bread Pudding)

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* Exported from MasterCook *

 

Mexican Bread Pudding (Capirotada)

 

Recipe By : Cecily Brownstone, Associated Press

Serving Size : 6 Preparation Time :0:00

Categories : Desserts International Cuisine

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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6 slices Mixed-grain bread -- cubed (3/4 inch)

1 whole apple, Golden Delicious -- pared, cored, diced

1/3 cup raisins

4 oz sharp cheddar cheese -- shredded, medium

3 large eggs

1 1/2 cups milk

1/4 cup granulated sugar

1/4 cup dark brown sugar -- firmly packed

1 teaspoon cinnamon (1/2 to 1 tsp) -- ground

2 teaspoons orange rind -- grated

 

In a large bowl, toss together bread, apple, raisins and cheese. Turn into a

lightly buttered 1 1/2 quart souffle dish or round casserole.

 

In a medium bowl beat eggs until foamy; add milk, granulated sugar, brown sugar

and cinnamon; beat until blended; stir in orange rind; pour over bread mixture.

 

Bake uncovered in a preheated 325-degree oven until a knife inserted in center

comes out clean - 50 to 60 minutes. Serve warm.

 

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NOTES : Would be excellent with a warm brandy sauce. Also, use stale bread.

Wonderful as a warmed over breakfast meal. If you like a more moist bread

pudding, add some more milk or another egg. I wonder how it would taste with

some dried fruit, like cranberries or blueberries, sprinkled through it?

* Exported from MasterCook *

 

Brandy Sauce

 

Recipe By : Capital Chef

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Sauces

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 cup sugar

1 1/2 cups milk

3/4 teaspoon vanilla extract

1 tablespoon cornstarch

2 large egg yolks

3 tablespoons brandy

 

Combine sugar and cornstarch in 1-quart saucepan; blend well, gradually adding

milk. Stir until smooth. Cook over moderate heat, stirring constantly until

mixture thickens and comes to a boil. Remove from heat. Beat egg yolks in a

small bowl with a fork. Add a tablespoon or two of the hot sauce to the egg

yolks, stirring constantly. Add a couple more tablespoons of the hot mixture.

Then stir the egg yolks back into the saucepan with the milk mixture. Cook over

low heat until hot, but just under a boil. The mixture will thicken and become

smooth. Remove from heat. Add vanilla and brandy.

 

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NOTES : Use this sauce with bread pudding.