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Capirotada is a Mexican Bread Pudding. Learn how to make/prepare Capirotada by following this comfortable recipe.
 Occassion Recipe
 Non-Veg Recipe
 Dessert Recipe
 Regional Recipe
 Ingredients Recipe
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• 6 cups Stale Mexican Bread (cut into large chunks)
• 1 cup Raisins (soaked in hot water to soften)
• 2 large Apples (peeled, cored and chopped)
• 1/2 cup Queso Fresco (crumbled)
• 2/3 cup Pecans (chopped)
• 1/4 cup Butter
• 1-1/4 cup Water
• 2 cups Brown Sugar
• 1 Cinnamon Stick
• 1 tbsp Orange Zest
• 1 tablespoon Lemon Zest
• 1 tablespoon Cinnamon
• 1 tablespoon Anise Seeds
• 1/2 tablespoon Cloves
• 1/4 cup Sherry
• 4 egg yolks
• 4 cups Milk
• 1 pinch Salt
Take butter in a large saute cooking pan and heat up it all over normal burn until it acquires melted.
Add the bread pieces and fry them until golden.
Now take a little saucepan, mix water, anise seed and cinnamon stick. Boil gently until the liquid turns syrupy, about 6 minutes.
In a large bowl, mix apples, pecans, raisins, zest and cheese.
Sprinkle cloves and cinnamon all over the top of the fruit mixture and toss to incorporate. Add in bread and cautiously fold all ingredients together.
Pour one-half of the bread mixture into a large, buttered baking dish and pour one-half of the syrup all over it. Add the left over bread mixture and the left over syrup.
Bake for 35 minutes in an oven pre-heated to 350 degrees.
Beat egg yolks until foamy and smooth. Add in milk, table salt and 1/4 cup sherry.
Whisk until smooth. Pour all over partially cooked bread and bake for some other 35 minutes or until top is golden.
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