Capirotada De Almedras Y Nuez Tostada Recipe
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Capirotada De Almedras Y Nuez Tostada

1 cups milk

1 large can evaporated milk

2 teaspoons cinnamon

1/2 cup packed brown sugar

1 loaf day-old French bread (8 slices of 1-inch width taken from center and toasted on griddle)

4 tablespoons unsalted butter, at room temperature

3/4 cup raisins

1 small red apple, peeled and chopped

1/2 cup chopped pecans, toasted with butter

1/2 cup sliced almonds, plus additional for garnish, toasted in butter

1 jar Cajeta Coronado (Mexican caramel), at room temperature

Preheat oven to 250 degrees. Spray 8-inch square glass baking dish with cooking spray and set aside.

In large pot over medium heat, warm milk, evaporated milk, cinnamon and brown sugar, stirring until sugar is dissolved. Remove from heat and set aside.

Spread each slice of French bread with butter. In prepared glass baking dish, layer half of bread slices. Sprinkle half of raisins, apples and pecans on top of bread. Pour half of milk mixture over bread and fruit; make second layer of bread and fruits and nuts. Top milk mixture. Sprinkle 1/2 cup almonds on top. Bake 45 minutes.

Remove from oven and cool slightly. Drizzle bread pudding with cajeta (caramel) before serving; garnish with additional almonds.

Makes 8 servings.

Approximate nutritional values per serving: 690 calories, 15 g protein, 101 g carbohydrate, 6 g dietary fiber, 26 g fat, 40 mg cholesterol, 580 mg sodium.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie