Recipe by ellie_
Although I haven't made this bread pudding yet I am planning on making it soon. Recipe source: Saveur
Top Review by Lee from New Mexico
Haven't tried this as yet but I don't have to as I grew up eating this through out Lent season. My grandmother didn't add cilantro but did add half of a small tomato while making the syrup, also discarded. She also lined the baking dish with corn tortillas. The fruit also changed what ever her mood, sometimes she added crushed pineapple (drained) or sliced apples even bananas. I haven't made this in forever, now that it has been brought to mind guess I'll whip up a pan full. Thanks so much for the wonderful trip back to my grandmothers kitchen, I can almost smell it baking. Lee Oh yeah, it's called "Capirotada" and it's of Mexican origin.......I think.
- 8 tablespoons butter or 8 tablespoons margarine, softened
- 2 cups brown sugar
- 1 cinnamon stick
- 1 scallion, trimmed and chopped
- 6 sprigs cilantro
- 8 slices bread, crusts removed,toasted
- 2⁄3 cup raisins
- 1⁄2 lb colby cheese, grated (2 cups)
Directions See How It's Made
- Preheat oven to 350-degrees F.
- Grease a 8-inch square baking dish with 1 tablespoon butter and set aside.
- In a sauce pan combine sugar, cinnamon, scallions, cilantro, and 4 cups water and bring to a boil over high heat until syrupy and reduced by 2/3 (20-30 minutes).
- Strain syrup, discard solids and set aside.
- Butter one side of the toast with 1 tablespoon butter.
- Put half of the toast, buttered side up, in the bottom of the prepared dish in a single layer.
- Sprinkle with half the raisins, half the cheese.
- Cut remaining butter (6 tablespoons) into small pieces.
- Add half of the butter to pan over raisins and cheese.
- Pour in half of the reserved syrup.
- Repeat layers with remaining toast, raisins, cheese, butter and syrup.
- Bake for 20-30 minutes or until pudding is bubbling and cheese is browned.