Capirotada. Photo / Babiche Martens
A Mexican dessert - individual raisin and pecan bread puddings scented with cinnamon and vanilla
Makes 4 individual moulds or 1 large dish
Softened butter for greasing
1 small loaf of brioche (approximately 350gm)
3/4 cup milk
1 cup cream
2 Tbs sherry
1 vanilla pod
1 tsp cinnamon
1 star anise
2 cloves
1 strip
lemon zest
1 strip orange zest
3 eggs
1/2 granny smith apple, grated
1/4 cup pecans, toasted
1/4 cup raisins
Cream to serve
1. Preheat oven to 170C. Grease individual moulds or ramekins thoroughly.
2. Cut the crusts off the bread and slice to fit the moulds or dish.
3. In a saucepan, add the milk, cream and sherry. Split the vanilla pod and scrape the seeds into the saucepan. Add the cinnamon, star anise, cloves and zest. Gently warm for 10 minutes to infuse the flavours. Remove from the heat.
4. Whisk the eggs and add to the mixture along with the apple. Chop the pecans and raisins, then add, stirring together.
5. Pour this mixture over the bread then bake approximately 15 minutes for individual dishes, 25 minutes for one dish, or until set and golden. Serve with cream.
