Capirotada
This bread pudding is a Lenten tradition in my family. If you can't find piloncillo where you live (you can buy it in any grocery store in San Antonio) you can substitute 3 cups of brown sugar for the 6 piloncillos (cones of unrefined sugar). Yes, onions and cheese in bread pudding does sound strange, but you'll be surprised at the overall taste of this dish. This is down-home Tex-Mex comfort food!
Ingredients
Step-by-step instructions
- 1
Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
- 2
Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
- 3
Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
- 4
Remove from heat and take out onions and cinnamon sticks.
- 5
Toast the french bread (you can do this ahead of time or while the syrup is cooking).
- 6
Spread margarine liberally on both sides of toast.
- 7
Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
- 8
Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
- 9
Bake in a 350 degree oven for 30 to 40 minutes.
- 10
Serve hot or cold.
- 11
Store in the refrigerator.
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