Capidotada (Mexican Bread Pudding) Best Family Recipes

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Capidotada (Mexican Bread Pudding)

"Several types of this dessert exist, depending upon which area of Mexico or Texas it is made in. The biggest distinction being the nut used. My personal choice is to use pecans."

Ingredients :

2 cups water
3 (3 inch) cinnamon sticks
2 cups white sugar
2 cups vegetable oil for frying
1 (1 pound) loaf French bread, cut into half of inch thick slices
1 cup raisins
1 cup chopped pecans
1 small onion, finely chopped
6 oz. Sliced mild Cheddar cheese

Instructions :

Prep : 45M	Cook : 8M	Ready in : 1H15M

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over excessive warmness. Reduce the warmth to medium-low, cowl, and simmer till the cinnamon turns the water dark brown, about 15 minutes. Remove cinnamon sticks and reserve the water.
Heat the vegetable oil in a big skillet to 350 stages F (a hundred seventy five stages C). Fry the slices of French bread in oil till mild brown, turning if important, approximately 1 minute in keeping with side. Remove toasted bread from the oil and place on paper towels to drain.
Arrange half of the toasted bread in a single layer in the greased casserole dish. Sprinkle bread with 1/2 of the raisins, pecans, and onion. Arrange a layer of Cheddar cheese on pinnacle. Repeat with any other layer of bread, raisins, pecans, onions, and cheese.
Slowly pour the reserved cinnamon water over the casserole, allowing the bread to soak up as a lot of the liquid as possible. Do now not permit the dish to overflow.
Cover dish with aluminum foil and area inside the center of the preheated oven. Bake until gently browned and puffed, approximately 30 minutes. Remove from oven and allow to relaxation for 15 minutes earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it evenly, and make easy-up simpler.

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