Capirotada De Norteno

From the Border Cookbook, posted for ZWT 3, Mexico. This is a version of Mexican bread pudding from Northern Mexico, using oranges.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 cup raisins
• 1⁄2 cup brandy
• 10 -12  slices  white bread
• 1⁄2 cup  chopped pecans, toasted
• 1  cup  grated asadero cheese or 1  cup cheddar cheese or 1  cup monterey jack cheese
• 2 1⁄2 cups hot water
• 2  cups sugar
• 1  cup  orange juice
• 1⁄4 cup butter
• 2  teaspoons vanilla
• 1  teaspoon cinnamon
• 1  pinch clove
•  whipped cream, for garnish

Directions

1. place the raisins in a small bowl and pour the brandy over them. set aside.
2. preheat oven to 350. butter a baking dish.
3. tear the bread into bite size pieces. transfer the bread to the baking dish.
4. add the pecans and the cheese to the bread, mixing both in lightly.
5. scatter the raisins over the top, including any brandy not absorbed by the fruit.
6. pour the sugar into a large, heavy saucepan. warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes.
7. stir occasionally to ensure even melting.
8. pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar.
9. the mixture will partially solidify.
10. continue cooking till liquid again, stirring occasionally. add the orange juice, butter, vanilla and spices to the syrup.
11. ladle the syrup carefully over the bread.
12. when the preparation is complete, the syrup should be about level with the top of the bread.
13. if any bread pieces aren't coated, push them into the syrup.
14. bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding.
15. serve the pudding hot, topped with whipped cream if you like.