Mexico's bread pudding - Blueberry Mexican bread pudding

Quick tricks for a traditional dessert

Old bread often ends up happily as a dessert pudding. In Mexico, bread pudding, called capirotada, usually includes cheese. The dish is traditional, but it doesn't require a lot of effort, especially if you start with purchased unseasoned dried bread cubes. And instead of making a flavored syrup to moisten the bread, as Mexican cooks do, just buy the kind served in coffee bars. These syrups are widely available in liquor stores, Italian delicatessens, and upscale supermarkets. For a delicious alternative to the apricot-flavor syrup we use, try a tamarind- or almond-flavor one. If desired, serve with vanilla ice cream or nonfat frozen yogurt.

Blueberry Mexican Bread Pudding

Prep and cook time: About 45 minutes

Notes: This recipe comes from Suzanne Carreiro, who teaches cooking in San Rafael, California.

If fresh blueberries aren't available, use frozen unsugared ones (don't thaw before adding). Instead of purchased bread cubes, toast 6 cups 1/2-inch cubes of French bread in a 10- by 15-inch pan in a 350 [degrees] oven, stirring often, 10 to 15 minutes.

Makes: 8 servings

1 1/2 cups blueberries

1/4 cup (1/8 lb.) butter or margarine

1/2 teaspoon ground cinnamon

1/2 pound jack cheese

6 cups (1 package, about 7 1/2 oz.) unseasoned dried bread cubes

1 1/2 cups apricot-flavor syrup

2 teaspoons grated lemon peel

2 tablespoons lemon juice

3/4 cup chopped pecans

1. Rinse and drain blueberries if fresh.

2. Put butter and cinnamon in a 9- by 13-inch casserole, Heat in a 350 [degrees] oven until butter is melted, about 5 minutes.

3. Meanwhile, cut cheese into 1/2-inch cubes.

4. Add dried bread cubes to casserole and mix well.

5. Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water. Pour over bread, mixing well.

6. Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.

7. Cover casserole tightly with foil. Bake for 20 minutes in a 350 [degrees] oven. Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.

Per serving: 498 cal., 42% (207 cal.) from fat; 11 g protein; 23 g fat (9.6 g sat.); 65 g carbo (2.4 g fiber); 445 mg sodium; 46 mg chol.

COPYRIGHT 1997 Sunset Publishing Corp.
COPYRIGHT 2000 Gale Group