Pueblo Indian Bread Pudding - Capirotado Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 cup: White bread, toasted torn in pieces
1/2 cup: Raisins,
1 tbsp: Ground cinnamon,
1 tsp: Ground nutmeg,
1 cup: Sugar,
1 1/2 cup: Hot water,
4 ounce: Shredded Cheddar cheese,
Directions:
In bowl, combine toast pieces, raisins and spices; set aside. In heavy
skillet, heat and stir sugar over low heat until melted and golden
brown, about 20 minutes. Remove from heat; carefully stir in hot
water. Return to heat to dissolve mixture about 5 minutes. Pour syrup
evenly over toast mixture. Toss to moisten. Turn half the mixture
into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top
with remaining toast mixture. Bake uncovered in 325 oven for 20
minutes . Serve warm. Serves 6
From: Recipes and Remembrances, U.S. Army War College,
1980 Shared By: Pat Stockett
Source from luhu.jp
skillet, heat and stir sugar over low heat until melted and golden
brown, about 20 minutes. Remove from heat; carefully stir in hot
water. Return to heat to dissolve mixture about 5 minutes. Pour syrup
evenly over toast mixture. Toss to moisten. Turn half the mixture
into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top
with remaining toast mixture. Bake uncovered in 325 oven for 20
minutes . Serve warm. Serves 6
From: Recipes and Remembrances, U.S. Army War College,
1980 Shared By: Pat Stockett
Source from luhu.jp
Tags
Desserts