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Capirotada (Mexican Bread Pudding)

Michelle, Brown Eyed Baker
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

1/2 cup

Dried apricots

1/2 cup

Raisins

2 cups

Brown sugar, light

1/2 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

1 cup

Pecans, toasted and chopped

1

(24-inch) loaf French bread

4 tbsp

Butter

1 cup

Monterey jack cheese

2 cups

Water