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Mexico's crisp bread pudding.

Capirotada is the Mexican name for this crunchy desert made with crisp, buttered croutons, raisins, cheese, and a spicy syrup. Served hot, it makes an intriguing contrast to ice cream. Mexican Dessert Toast

6 slices whole-grain bread, cut into 1/2-inch cubes

1/2 cup (1/4 lb.) melted butter or margarine.

1 cup each sugar and water

1 cinnamon stick, about 3 inches

1 cup raisins

1 tablespoon grated orange peel

2 cups (about 1/2 lb.) shredded sharp Cheddar cheese

Vanilla ice cream

Spread bread on a 10- by 15-inch rimmed baking pan. Bake, stirring once or twice, in a 300 degrees oven until toasted, about 30 minutes. Add butter and 1 tablespoon of the sugar; mix. Bake until cubes are crisp, about 20 minutes; stir once or twice. (If made ahead, cool, cover, and let stand as long as overnight; reheat, uncovered, in a 300 degrees over for about 20 minutes.)

Meanwhile, in a 2- to 3-quart pan, combine remaining sugar, water, and cinnamon stick. Bring to a boil, stirring, on high heat. Boil until reduced to 3/4 cup. (If made ahead, cover and let stand as long as overnight; bring to a boil to use.)

In a bowl, mix hot croutons, raisins, orange peel, and cheese; add hot syrup, mix, and spoon into individual bowls. Top servings with ice cream. Serves 6.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:May 1, 1984
Words:227
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