Capirodada -- Mexican Bread Pudding
- 1 1/4 c
- 1 1/2 c
- granulated sugar
- 1 tsp
- ground cinnamon
- 3 Tbsp
- eggs, seperated
- 1/4 c
- 3/4 c
- golden raisins
- 14 slice
- (thin) pouond cake, homemade or storebought
- 8 oz
- monterey jack cheese
How to Make Capirodada -- Mexican Bread Pudding
- 1In 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.
- 2Grease 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
- 3Bake in preheated 325 oven about 30 minutes or until set. Serve warm.