more than the average bear. In fact, I grew up thinking the word meant hodgepodge.People prepare it with a plethora of ingredients. So many that my grandfather Papa Julioonce told me you could even put bologna in it. You should have seen my face, four-year-old mouth wide open, in shock. I couldn't believe it. Turns out he was pulling my leg.He was quite amused. He said, “No mijo, I'm just kidding. You wouldn’t want to put bologna in it, but you could use pretty much anything else you wanted. People put
kinds of things in
” My papa Julio was a great cook so I'm going to go withwhat he said. Well you know, minus the bologna. Enough yapping. Let's get to therecipe.
Capirotada aka Mexican Bread Pudding Recipe:Ingredients:
Sufficient bread to fill a 13x9x2 baking pan, cubed2½ Cups Water 2 Cups light brown sugar 2 Ceylon cinnamon sticks1 Teaspoon anise seed in a tea ball or wrapped tightly in a coffee filter.1 Cup total mix of raisins, currants and dried cherries plumped in triple sec or orange juice. (you should start plumping the dried fruit half hour or more before you planon making the capirotada)2 apples peeled, cored and chopped1 cup chopped pecans2 cups Mozzarella cheese
1.Preheat oven to 350 degrees. Plump the raisins if you haven't started that already.To plump the raisins, place them in a clear measuring cup add triple sec or orange juice till it's ¾ covered in liquid. Cover with plastic wrap and microwave on highfor one minute. Let them sit preferably at least 30 minutes to get fat and happy.2.Toast the bread in the pan uncovered for 10 minutes. Take it out of the oven. Toss