Jalisco Style Bread Pudding
This is a dessert recipe.
Capirotada is a type of bread pudding eaten throughout Mexico. It's particularly well known in Jalisco, where traditional recipes merge savory and sweet flavors - such as tomatoes and onions with raisins. I wasn't as adventurous as that, so I went for a more modern version which incorporates milk into the syrup and adds "modern" ingredients such as coconut and bananas. The results were amazing - bananas, in particular, should be a part of all bread puddings. I ate mine with whipped cream, but my daughter preferred hers without it.
- 2 cups water
- 1 1/4 cups piloncillo or brown sugar
- 1 cinnamon stick
- 2 cloves
- 1 cup evaporated milk
- cooking oil
- 1 loaf of French bread or 2-3 birotes or bolillos, sliced
- 4-6 Tbsp butter, softened
- queso fresco to taste
- peanuts to taste
- raisins to taste
- coconut flakes, to taste
- 1-2 bananas, sliced
Preheat oven to 350°F
In a small saucepan, mix the water, sugar, cinnamon stick and cloves and bring to a boil over medium heat. Once the sugar has dissolved, remove the cinnamon stick and cloves. Stir in the evaporated milk and heat until warm. Seat aside.
Heat the oil in a frying pan or skillet over medium-high heat. Working in batches, toast the bread slices on both sides, until toasted but still white.
Spread butter on both sides of each bread slice.
Dip each bread slice in the syrup you've prepared and place in an oven-safe casserole dish. Repeat until you have a single layer of bread. Crumble queso fresco on the bread and then top with peanuts, raisins, coconut and banana slices. Repeat with a second layer.
Bake in the oven for 45 minutes.
Adapted from a recipe at Zona Guadalajara
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