Recipe - Caprirotada (Mexican Bread Pudding)

1 cup Water
1 One half cup Dark brown sugar
1 One half teaspoon Ground cinnamon
10 sl Bread
One fourth cup Butter
1/3 cup Seedless white raisins
1 cup Chopped walnuts
1 cup Cottage cheese

Put the water, dk. brown sugar, and half the ground cinnamon in a small
sauce pan, and heat gently stirring continuously, until the sugar has
dissolved completely. Simmer the mixture 5 min. without stirring.

Remove the crusts from the bread and cut into small cubes. Melt the butter
in a large skillet, add the bread cubes and fry until golden brown. Remove
from the heat and stir in the syrup.

Add the seedless raisins, chopped walnuts, and cottage cheese. Stir well
and then simmer gently for a few minutes until all the ingredients are well
blended.

Transfer the mixture to a well greased ovenproof dish and sprinkle with the
remaining cinnamon. Cook in a preheated over 375F for 1520 minutes until
set and golden brown. Serve warm with cream.

Preparation: 20min Cooking: 1520min Serves: 4

from "The Essential Mexican Cookbook"

Posted to MMRecipes Digest by "Kendig von Fehrn"
TikalMe@PowerOnline.net on Oct 28, 1998, converted by MM_Buster v2.0l.