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This bread pudding, or capirotada, is made with bread, peanuts, raisins and queso fresco. It's made even more delicious by topping with a meringue and toasted coconut.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Grease a 2-quart casserole or 8-inch-square baking dish.
DISSOLVE brown sugar in hot water in a medium bowl. Mix in Coffee-mate and evaporated milk; set aside.
PLACE half of the toasted bread in the prepared casserole dish. Gently and slowly pour ½ cup of milk mixture over bread ensuring all slices are wet. Spread peanuts, raisins and cheese on top. Top with remaining toasted bread (you may need to squish the bread a little to make all pieces fit). Gently and slowly pour remaining milk mixture over bread ensuring all slices are wet.
BEAT egg whites with 2 tablespoons granulated sugar until stiff peaks form. Spread meringue over bread. Sprinkle remaining 1 teaspoon granulated sugar and coconut over meringue.
BAKE for 10 minutes or until meringue is lightly golden. Top with additional peanuts, if desired. Serve immediately.
|Calories from Fat||50|
|Total Fat 5g||8%|
|Saturated Fat 2.5g||11%|
|Total Carbohydrate 38g||13%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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