Capirotada De Norteno

READY IN: 45mins




  • place the raisins in a small bowl and pour the brandy over them. set aside.
  • preheat oven to 350. butter a baking dish.
  • tear the bread into bite size pieces. transfer the bread to the baking dish.
  • add the pecans and the cheese to the bread, mixing both in lightly.
  • scatter the raisins over the top, including any brandy not absorbed by the fruit.
  • 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.
  • stir occasionally to ensure even melting.
  • 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.
  • the mixture will partially solidify.
  • continue cooking till liquid again, stirring occasionally. add the orange juice, butter, vanilla and spices to the syrup.
  • ladle the syrup carefully over the bread.
  • when the preparation is complete, the syrup should be about level with the top of the bread.
  • if any bread pieces aren't coated, push them into the syrup.
  • bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding.
  • serve the pudding hot, topped with whipped cream if you like.