capirodada -- mexican bread pudding

Name: Capirodada -- Mexican Bread Pudding
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 1/4 cup(s) water; 1 1/2 cup(s) granulated sugar; 1 teaspoon(s) ground cinnamon; 3 tablespoon(s) butter; 3 - eggs, seperated; 1/4 cup(s) brandy; 3/4 cup(s) golden raisins; 14 slice(s) (thin) pouond cake, homemade or storebought; 8 ounce(s) monterey jack cheese

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Sharon Whitley

Houston, TX

Updated on Mar 15, 2014

There are many versions of this recipe. It is a Tex-Mex comfort food, and it is usually prepared for Lent. It's roots are in Mexico. This recipe uses cake and not bread. It has a flavor reminiscent of pineapple, but does not contain any pineapple.

Rate

prep time 20 Min

cook time 40 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 1/4 cups water
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
3 tablespoons butter
3 - eggs, seperated
1/4 cup brandy
3/4 cup golden raisins
14 slices (thin) pouond cake, homemade or storebought
8 ounces monterey jack cheese

How To Make capirodada -- mexican bread pudding

Step 1

In saucepan, bring to a boil water, sugar, and cinnamon. Remove from heat Add butter. Cool slightly. Add egg yolks, brandy and raisins. Mix thoroughly beat egg whites until stiff ;peaks stand up, and fold in.

Step 2

Grease 8 inch square baking dish. Line bottom with slices of cake. Place half of the cheese on top of cake. Pour half of the egg mixture on top of cheese Place a second layer of cake and a second layer of cheese in the baking dish. Pour in remainder of egg mixture
Step 3

Bake in preheated 325 oven about 30 minutes or until set. Serve warm.
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