Capirotada

This traditional Mexican bread pudding is one of my favorites. I've even taken it to a Christmas party because it's so delicious. But it's meant for Easter time. And it's sooooooo good!

This recipe comes from my mother's family, which comes from the southwest.

Ingredients

- 2 loaves of French bread
- 2 cups of raisins (the images below show a mix of goldon and regular raisins)
- 4 large piloncillo cones or 10 of the small ones (see note below)
- 6 cinnamon sticks
- 4 cups of water
- 2 cups of peanuts
- 2 cups of grated cheddar cheese

1. The night before, rip the bread into 2 in pieces and allow to harden over night.  If you forget, you can just toast them in the oven before you start.

2. Preheat the oven to 350 deg F.  In a large pot, place the water, piloncillo and cinnamon sticks.  You can also add the raisins in at this time too if you want.  Bring to a boil and keep at a boil until the piloncillo melts and the liquid becomes a syrup.  Separate out the raisins and throw away the cinnamon sticks.

3. In a large mixing bowl, mix the bread, cheese, and raisins.  Grease the bottom and sides of a casserole with butter or baking spray.  Spread in the bread mixture.  If you boiled the raisins with the syrup, you might want to sprinkle some non-plumped raisins on top.

4.  Pour the syrup over the entire thing.  Then bake for approximately 20 minutes, uncovered.  Enjoy!

Note: piloncillo is available at all Mexican stores.  If you can't find it, an entire box of brown sugar will work.

Also, my dad's family, which is from Jalisco, doesn't use cheese at all.  I always have to sneak it in when my dad isn't looking.  My paternal grandmother said my capirotada is the best she's ever had.  She didn't know there was cheese in it.  I know it sounds weird, but it works some how, and just isn't the same without it!  Enjoy!