4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
1/4 cup golden raisins
1/4 cup slivered almonds, toasted
2 tablespoons butter, cut into small pieces
3/4 cup (3 ounces) shredded Monterey Jack cheese
How to Make It
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.
Being Mexican, I grew up eating Capirotada and this is an excellent recipe. The only thing different I did was instead of using Monterrey cheese, I used Sharp Cheddar cheese like my Mother always did. The contrast with the sweet raisins and cinnamon is outstanding and
I don't thinks it adds that many more calories and fat.
I was raised
in Monterrey, Mexico. I was a bit suspicious about this recipe, being in Cooking
Light and all. I went ahead and made it anyway. The only difference I used
piloncillo instead of brown sugar. I have not have capirotada in thirty years.
It was delicious! Just like the one I used to eat back then.
A hit at our house. Central American husband loved it. I don't like to rate unless I follow exactly, however this one I feel I can.. I only had walnuts on hand so used that, and took the other readers suggestion and used the sharp cheese given husband likes things super-hot. Could also be used as a brunch-friendly recipe. Great contrast between salty and sweet!
Loved it. Super easy to make. I too used cheddar cheese and I toasted the bread before cubing. Personally, I wanted it a bit more soggy, going to make more syrup next time (extra 1/2c should do it). I liked the portions, since just making for me. Felt more like this yielded 4 large servings.
The cinnamon-soaked bread was absolutely delicious - like an overnight-soaked French toast, and a really surprising contrast from the savory cheese on top. Only complaint - the portions were too small!
WOW! Recipe is almost identical to my Aunts. She uses piloncillo instead of brown sugar for that ethnic flavor and pecans instead of almonds since they are abundant here in Texas. Outstanding recipe! MMM...MMM..good!
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