Abuelo’s Capirotada Mexican Bread Pudding

Capirotada Mexican Bread Pudding

½ pound of French bread cut into 1/2" pieces

Eggs - 6

Milk - 6 cups

Sweetened condensed milk (14 oz.) - 1 can

Evaporated milk - 1 small can

Sugar - 1 cup

Ground cinnamon - 1/8 tsp.

Vanilla extract - 1/8 tsp.

Raisins - ¼ cup

Pecan pieces  - ¼ cup

Step # 1

1. Cut bread into ½ in. pieces. Place loosely on cookie sheet
2. Place in a pre-heated 350° F. oven for approx. 10 minutes or until golden brown

Step # 2

1. In a mixing bowl place eggs, milk, condensed milk, evaporated milk, sugar, cinnamon and vanilla.
2.  Using a wire whisk or an electrical hand mixer, mix well.
3.  Add toasted bread, raisins and pecans, mix and let it set for approx. 5 min. until toasted bread absorbs liquid.

Step # 3

1. Fill a full size roasting pan ½ full of water.
2. Place bread / liquid into a 4" baking pan.
3.  Place baking pan with bread mixture uncovered inside roasting pan of water. (This will prevent drying / scorching of batter)
4.  Bake at 350° F. for approx. 1 hr. To check for doneness, insert a toothpick or a knife in the center of capirotada, when it comes out dry it is done.

Scotch Envinada Sauce

Scotch or sherry wine - 1 cup

Sweetened condensed milk (14 oz.) -1 can

Heavy cream - 2 cups

Step # 1

1. In a sauce pan bring scotch or sherry wine to boil
2.  Reduce until you have about 1/3 of the liquid
3. Transfer to a stainless steel bowl and place in refrigerator until cool.
4.  When liquid is cool, add the sweetened condensed milk and heavy cream.
5.  Using a hand mixer or electric mixer, whip until the consistency of a creamy sauce.

Serve over warm Capirotada. Garnish with caramel sauce and whipping cream as desired.