Liturgical Year : Recipes : Bread Pudding

Catholic Recipe: Bread Pudding

INGREDIENTS

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

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Feasts (0)

Also Called: Capirotada

DIRECTIONS

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