apple-cheese pudding
Capirotada is a Mexican Bread Pudding, which contains cheese fruit, nuts, and spices and traditionally served during the Lenten period. Capirotada like American bread puddings vary from cook to cook and region. There are even savory versions using tomatoes, onions, etc. 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.
prep time
20 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1-10.75 oz can condensed, cheddar cheese soup
- 1 cup milk
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- 6 cups toasted bread cubes, (about 9 slices) traditionally bolillos are used but french bread or any hearty bread will work
- 1/2 cup almonds, chopped
- 1/2 cup raisins
- 2 cups apple, peeled and sliced, use any good cooking apple
- 1/2 cup monterey jack or cheddar cheese
- - whipped cream
How To Make apple-cheese pudding
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Step 1Combine, 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.
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Step 2Spoon 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.
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Step 3Bake 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.
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Step 4Serve warm with whipped cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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