Warm Mexican Capriotada with Chilled Cream
Warm Mexican bread pudding loaded with chopped apple, walnuts and cubed cream cheese and drizzled with a cinnamon-infused apple and brown sugar syrup.
10 cups (8 ounces) French bread cubes with crust
6 tablespoons butter, melted
2 cups apple juice
2 cups packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter
2 large Granny Smith apples, peeled, cored and finely chopped
1 cup walnuts
1 (8-ounce) package cream cheese, cubed
- Toss bread cubes and 6 tablespoons melted butter on a baking sheet. Toast at 400°F (205°C) for 10 minutes or until lightly browned and crisp.
- Meanwhile, bring apple juice, brown sugar and cinnamon to a boil in a saucepan. Simmer 5 minutes or until the mixture forms a thin syrup. Remove from heat and add 2 tablespoons butter. Cool.
- In a 9x9x2-inch greased baking pan, combine bread, apples, walnuts and cream cheese. Drizzle syrup over bread mixture and mix well. Sprinkle with additional ground cinnamon.
- Bake in a preheated oven at 400°F (205°C) for 35 to 40 minutes. Serve with chilled whipping cream.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.