Capirotada

Unlike other bread puddings, Mexican-style bread pudding includes plantains, almonds, and Mexican cheese, and it's finished with a tangy cream sauce.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 35 mins 350°F

Capirotada

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Directions

  1. Preheat oven to 350 degrees F. To dry bread, place bread pieces on a baking sheet. Bake for 8 to 10 minutes or until dried.
  2. Meanwhile, for syrup, in a small saucepan combine the water, brown sugar, cinnamon stick, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, for 8 to 10 minutes or until syrup is reduced to 3/4 cup. Using a slotted spoon, remove spices and discard.
  3. In a large bowl toss together dried bread pieces and syrup. Add sliced apples, sliced plantain, raisins, and almonds; toss gently. Transfer mixture to an ungreased 2-quart baking dish.
  4. Bake, covered, for 35 to 40 minutes or until apples are tender. Remove from oven. If desired, sprinkle with cheese. Serve warm with crema.
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Nutrition Facts (Capirotada)

  • Per serving:
  • 212 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 54 mg sodium ,
  • 47 g carb. ,
  • 3 g fiber ,
  • 3 g pro.
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