November 24, 2012

Capirotada con Manzanas: Apple Bread Pudding

Makes 8 servings

4 bolillos or French bread, cubed and toasted until light brown in a 300°F oven

2 T. softened butter

12 oz. piloncillo or an equal amount of dark brown sugar

1 c. water

1 t. ground cinnamon

2 apples, cored, peeled and chopped

¾ c. chopped toasted walnuts or pecans

¾ c. chilled, cubed cream cheese

Place toasted bread cubes in a 9x13-inch baking dish that has been generously greased with butter. Bring piloncillo and water to a boil in saucepan, lower heat and cook until syrup forms. Remove from heat; stir in cinnamon. Gently toss apples, nuts and cheese with bread cubes. Pour syrup over all. Bake 15 minutes in a 325°F oven. Top should be golden brown. Drizzle with cream if desired.

November 24, 2012