I learned how to make this pudding from someone very dear to me. This is his recipe. He is responsible for introducing me to Mexican and Tex/Mex food. I have been in love with Mexican food ever since.
When my kids were little they couldn't say Capirotada so I just started telling them we were having Apple-Cheese Pudding.
1-10.75 oz can(s)condensed, cheddar cheese soup
1/2 clight brown sugar, packed
1/2 tspground cinnamon
6 ctoasted bread cubes, (about 9 slices) traditionally bolillos are used but french bread or any hearty bread will work
1/2 calmonds, chopped
2 capple, peeled and sliced, use any good cooking apple
1/2 cmonterey jack or cheddar cheese
How to Make Apple-Cheese Pudding
- Combine, soup, milk, brown sugar, and cinnamon in a large saucepan; bring to boil. Reduce heat; simmer 2 minutes. Add butter, toast, almonds, and raisins; lightly mix.
- Spoon half of the soup/toast mixture in the bottom of a 1-1/2 quart casserole; top with apples, and remaining soup/toast mixture. Cover with foil.
- Bake in a preheated 350 degree oven for 25 minutes, until puffed and golden brown. Uncover; sprinkle with cheese and bake 5 minutes more until cheese is melted.
- Serve warm with whipped cream.