Madam Connie’s Capirotada
Ingredients:
1 long French bread, sliced
Butter
Monterey Jack Cheese, shredded
*amount depends on likening)
Nut meg to taste
5 cones of Piloncillo(Mexican brow! n sugar)
4 to 5 Cinnamon sticks
1 pound of raisins
Half pound peanuts(raw)
You can sub for almonds or choice of nuts
Half pound pecans
All nuts according to taste.
1 cup Colacion(Mexican hard Carmel candy just for taste, these candies will not melt, used just for flavor)
(they look and feel like medium hard balls with spikes. Remove once through.
1 cup Brown sugar
Instructions:
***notes***
This bread pudding goes in layers.
Remember to check as you go.
Per each layer, be watchful of liquid you are pouring, for the bread will rise, and you will need to make sure each layer is covered thoroughly through and through, for a successful outcome.
Layers:
Butter each slice of French bread, then grill every slice both sides.
In a large pot, boil 4 quarts water, adding all of the ingredients, except for nut meg.
Over a medium, high flame, bring to a hard boil, approx. 10 minutes, then to a simmer setting aside.
In a large deep dish pan(preferred a round shape), ! place all buttered, grilled bread slices in to pan in layers
layer:
Sliced butter bread, cheese, pour boiled liquid over bread, making sure it is totally covered.
make sure each layer is fully covered with all ingredients in simmering liquid.
spreading shredded cheese for each layer. Cheese depends on how cheesy you want this traditional bread pudding to come out.
Layers depend on how many sliced breads you can get out of the French bread loaf.
Usually 2 to 3 layers.
Repeating instruction for every time.
For the last layer, sprinkle nut meg to taste.
See notes given before the layers. Making sure you keep an watch on levels of liquid as you pour, for the bread will rise, but making certain that each layer is covered thoroughly.
Once pan is all covered with liquid, cover pan, and for about 10 minutes over low flame, checking constantly.
Making sure it doesn’t dry.
Key is to let bread soak in the sugar liquid, so that it is fully absorbed for a moist texture.
Enjoy
