Capirotada: Mexican Bread Pudding

During one of our Friday Lives , Tricia shared her technique for a bright and crunchy Chicken Salad studded with raisins, celery and diced green apple all dressed in mayonnaise. A yellow tomato basil Bruschetta and my personal favorite of the Live; Capirotada. A savory-sweetened Mexican Bread Pudding that Tricia remembers as a child.

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Capirotada: Mexican Bread Pudding

Ingredients

• 1 Bag Bolillo ( sliced ) Rolls or 1 & 1/2 loaves of sliced French Bread.

• 1 whole yellow onion

• 2 Piloncillos or 2 Cups Brown Sugar

• 4 -6 Cinnamon Sticks

• 8-10 whole Cloves

• 5 -6 cups of Water

• 1 cup Raisins

• 1/2 - 1+ cups chopped pecans

• Oaxaca or Mozzarella Cheese ,shredded

Directions

1. Bring the water with the piloncillo cones, cinnamon sticks, onion and cloves to a boil. Once the piloncillo has completely dissolved, turn off and set aside.

2. Layer the Bread slices ,Raisins, Nuts & Cheese in layers . Ladle cinnamon water over all. Continue ladling until bread is soaked.

3. Simmer on medium 15-20 minutes . Add more liquid as needed while cooking.

4. Remove from heat.

5. Serve warm , Buen Provecho.