Capirotada

You can find this recipe at El Restaurante. 

Recipe and photo courtesy of Cacique

(caciqueinc.com)

1 c. Cacique® Crema Mexicana

15 oz. evaporated milk

3 eggs

1 t. pure vanilla bean paste (or extract)

1 t. ground cinnamon

½ t. ground nutmeg

Pinch of kosher salt

1¼ c. packed dark brown sugar or piloncillo plus 3 tbs.

5 c. cubed (½-inch) day old French bread

1½ T. orange zest

½ c. golden raisins

¼ c. walnuts or pecans, rough chop

1 package (10 oz.) Cacique® Queso Fresco, crumbled

1 ripe banana, sliced (½-inch)

Non-stick cooking spray

The Coffee & Toffee Crema Sauce

1 lb. unsalted butter (2 sticks)

½ c. Cacique® Crema Mexicana

½ c. packed dark brown sugar

½ t. pure vanilla extract

¼ c. coffee-flavored liqueur

Pinch of kosher salt

Preheat oven to 350°F. Grease a 9x9-inch casserole dish. In a medium-sized bowl, combine crema, evaporated milk, eggs, vanilla, cinnamon, nutmeg and salt and whisk until blended well. Add brown sugar (reserving 3 tablespoons for later) and blend until well incorporated. Set aside.

    In a large bowl place bread cubes, raisins, nuts, orange zest and Queso Fresco and gently mix with a large spoon until blended. Add milk/crema mixture, gently stir and add bananas. Let the bread soak for 10 minutes. Spoon the bread mixture and all the milk/crema mixture into the prepared pan. Sprinkle the remaining 3 tablespoons of brown sugar over the bread pudding and place in the oven for 40 minutes until set and the top is golden brown. Remove from oven.

    For coffee & toffee crema: Melt butter in small sauce pan. Add crema and brown sugar. Bring to a boil and reduce to a simmer. Add vanilla and coffee liqueur. Stir until well blended and allow it to thicken for 5 minutes, stirring occasionally. Remove from the heat and drizzle lightly over the bread pudding. Serve immediately.