Mexican Capirotada “Bread Pudding”
1 Bag Martin's Butter Bread or Potatobred Stuffing
1 Mexican Piloncillo Sugar Cone or 1/2 Cup Brown Sugar
3 Tablespoons Melted Butter
1/4 Cup Water
1/2 Cup Monterey Jack Shredded Cheese
1/2 Cup Toasted Peanuts
1/4 Wild Rice (or any cooked rice)
1/2 Tablespoon Cinnamon
1/4 Cup Maple Syrup
Fresh Mint, to garnish
Preheat oven at 350 degrees. If using Martin’s Butter Bread, cut it in cubes and toast in oven until crunchy. If using stuffing bread, skip this step.
Melt on log heat piloncillo sugar or brown sugar in a small pot with water and butter until it dissolves. Turn heat off, add cinnamon and mix well.
In a large bowl, mix bread and sugar mixture together until well combined. Add peanuts, rice, and raisins. Place in a greased cast iron skillet, sprinkle cheese and bake for 10-12 minutes until golden brown.
Remove from oven, drizzle maple syrup, garnish with fresh mint, and enjoy with your favorite milk and conversation around the table. Enjoy!