Santa Fe Capirotada

Name: Santa Fe Capirotada
Cuisine: American
Ingredients: ½ cup raisins; ½ cup brandy; 10 to 12 slices white bread, torn in small pieces and toasted; ½ cup chopped pecans, toasted; 1 cup shredded cheddar or Monterey Jack cheese (4 ounces); 1 cup shredded cheddar or Monterey Jack cheese (4 ounces); 4 tablespoons unsalted butter; 1 tart apple, peeled, cored, and chopped; 2 cups sugar; 2½ cups hot water; 1 cup apple cider; 2 teaspoons pure vanilla extract; 1 teaspoon canela (Mexican cinnamon) or ground cinnamon; 1 teaspoon canela (Mexican cinnamon) or ground cinnamon; ½ teaspoon ground nutmeg; Pinch of cloves; Whipped cream (optional), for garnish

Preparation info

Serves
8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Most versions of bread pudding come from the French New Orleans tradition, which involves a liberal use of eggs and cream. This version hails from farther west, in New Mexico, and it gets its richness from butter and cheese. A similar version is offered by the Santa Fe School of Cooking in some of its classes.

Ingredients

½ cup raisins
½ cup brandy
10 to 12 slices

Americas
United States
New Mexico
New Orleans
Dessert
Vegetarian

Method

Place the raisins in a small bowl and pour the brandy over them. Set aside to soften for at least 20 minutes.
Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish. Arrange the bread in the baking dish. Top the bread with the pecans and the chees