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Recipe: Blue Swallow Motel New Mexico Bread Pudding (Capirotada)

Desserts - Puddings, Gelatin
LILLIAN REDMAN'S NEW MEXICO BREAD PUDDING
(CAPIROTADA)
From: Blue Swallow Motel New Mexico

1 1/2 cups brown sugar
1 1/2 cups water
1 stick cinnamon
1 whole clove
2 tablespoons butter or margarine
3 cups bread cubes (or leftover cake rolls or doughnuts)
1/2 pound longhorn cheese, grated
1 cup raisins
1/2 cup nuts (pecans, pinons/pine nuts, or peanuts)
1/3 cup brandy (or orange juice)

Boil brown sugar, 1 1/2 cups water, cinnamon, and clove gently for about 15 minutes. Add butter or margarine.

Meanwhile, lightly toast bread and cut into cubes.

Remove cinnamon and clove from syrup.

Butter an 8x8-inch baking dish and fill with bread, cheese, raisins, and nuts. Leave in layers or toss lightly together.

Pour the brandy or orange juice into syrup then dribble evenly over the bread mixture.

Bake uncovered in a preheated 350 degree F oven for about 30 minutes. Pudding should be softly set but not dried out.

Makes 8 servings
Source: The Route 66 Cookbook by Marian Clark and Michael Wallis
MsgID: 1437124
Shared by: Betsy at Recipelink.com
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