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Catholic Recipe: Bread Pudding


  • 1 quart water
  • 1 pound brown sugar, firmly packed
  • 3-inch stick cinnamon
  • 1 whole clove
  • 6 slices toast, cubed, or leftover pound cake
  • 3 bananas or apples, sliced
  • 1 cup raisins
  • 1 cup chopped peanuts
  • 1/2 cup chopped almonds
  • 1/2 pound Monterey Jack cheese, cubed
  • Details

  • Serves: 4-6
  • Prep Time: 45-60 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Mexico

Also Called: Capirotada


Boil water, sugar, cinnamon, clove in deep saucepan until syrupy; set aside. Butter large casserole. Spread layer of toast or cake cubes. Spread layer of banana or apple slices; sprinkle with raisins, peanuts, almonds, cheese cubes. Alternate layers until all ingredients are used. Remove cinnamon, clove from syrup. Pour syrup over pudding. Bake 30 minutes at 350°. Serve hot. Yield, 4-6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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