By Hannah Hoskins on the April 2020 Edition
Layers of bread, spiced sugar syrup, raisins, and almonds are baked together in this Mexican capirotada, which is traditionally served on Good Friday.
✓ 1 1/4 cups dark brown sugar
✓ 1 1/4 cups water
✓ 2 cinnamon sticks
✓ 4 1/2 cups French bread, cubed
✓ 1/4 cup golden raisins
✓ 1/4 cup slivered almonds, lightly toasted
✓ 2 tablespoons butter, cut into small pieces
✓ Cooking spray
✓ 3/4 cup shredded Monterey Jack cheese
Place dark brown sugar, water, and cinnamon sticks in a medi-um saucepan, and bring to a boil. When boiling, reduce the heat and simmer for 10 minutes. Discard the cinnamon sticks.
In a large bowl, combine bread, raisins, almonds, and butter. Pour the warm sugar syrup over the top, and gently toss every-thing together until the bread is well coated.
Grease an 8-inch baking dish with cooking spray and spoon the mixture in. Top with the grated cheese.
Cover the dish with foil and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
With the foil still on, bake the pudding for 20 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden.
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009